Ingredients:
- 3 tbsp vegetable oil
- 20 oz refrigerated cooked diced tomatoes with onions
- 1 lb boneless skinless chicken breasts (cut into 1/2 inch cubes
- 14.5 oz mexican style diced tomatoes (undrained)
- 1/2 cup bacon pieces
- 1/4 cup chopped green onions
- 2 cups shredded cheddar cheese
- 8 oz of sour cream
- 1 tbsp Old El Paso taco seasoning mix
Directions:
- Heat 2 tablespoons of oil over medium heat in a 12 inch nonstick skillet. Add potatoes: cover and cook for 12 to 15 minutes. Be sure to stir occasionally! Transfer to bowl. Keep warm!
- In the same skillet, heat 1 tablespoon of oil. Add chicken and let cook for 5-7 min. Stir in potatoes and tomatoes. Cook for 2 to 3 more minutes. Sprinkle with bacon pieces and 3 tablespoons of onions and cheese. Reduce heat and allow to cook until cheese is completely melted.
- Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve dinner with sour cream mixture and the remaining 1 tablespoon of onions.
Source — Betty Crocker
Prepared by Kylie O'Connor
October 31, 2023
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