August 1, 2012

Chicken Tacos

4-6 boneless skinless chicken breasts (frozen or thawed)
1 (10 oz) can Ro*Tel (tomatoes and chilies)
1 pkg. taco seasoning
1 can corn, drained
1 can black beans
1 (8 oz.) can tomato sauce

1.  In skillet cook chicken until no longer pink and cooked through.  Shred with 2 forks.

2.  Add Ro*Tel, taco seasoning, corn, beans, and tomato sauce.  Stir to combine.  Simmer for a couple of minutes.    Serve on taco shells with your favorite toppings.

This can also be done in the slow cooker.

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