Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 8, 2011
Chicken Tacos
Chicken On The Stove Top
Prep time:
15 minutesCooking time:
10 minutes“Store-bought salsa can put a dent in the weekly budget. Make your own salsa by mixing canned tomatoes and hot sauce with chopped onion, bell pepper and fresh cilantro.”
Ingredients
Serves 4
- 3 skinless, boneless chicken breasts
- 1 cup salsa, divided
- 1 (7-ounce) can Mexican corn, drained
- 1/2 cup canned black beans, drained
- 8 crisp or soft taco shells
- 1 1/2 cups shredded lettuce
- 1/2 cup finely shredded Cheddar cheese
- 1 small tomato, chopped
Directions
1
Cut chicken into small pieces. Place in a skillet sprayed with nonstick cooking spray. Add 1/2 cup salsa.
2
Cook, stirring over medium heat for 5 minutes or until cooked through. Add corn and beans; mix well.
3
Simmer until slightly reduced, about 3 minutes. Spoon chicken mixture into taco shells.
4
Divide lettuce, cheese and tomato among taco shells. Arrange on serving plate. Serve hot with remaining salsa.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
A quick way to shred lettuce is to cut a head of iceberg lettuce in half vertically. Put the flat side down on the chopping block and slice the lettuce crosswise into very thin strips. Or, you can buy pre-shredded lettuce in some grocery store produce sections.
Great Pairings
Chili Cheese Dip
Skip the canned chiles and cook your own. Broil or grill large, mild chile peppers 6 inches from the heat source until the skins blacken. Enclose in a paper bag for 10 minutes. Peel, deseed, and chop.
You May Also Like...
My Great Recipes Mobile App
Classic American recipes from the archives of Grandma Betty, gathered through the years and carefully brought to life again in an app with deliciously gorgeous photographs of every dish.
