Mexican Recipe

Well, we tried another new recipe the other night and it was pretty good. It's Mexican Chicken and Beans. It did have a little heat to it in my opinion, but it was still good! The kids ate it which is a big plus, and it made enough for leftovers for lunch today! I love recipes that make enough to use for lunch the next day or two! Here is the recipe for you:

Mexican Chicken and Beans

1 lb uncooked chicken breast strips for stir-fry

1 package (1 oz) Old El Paso® taco seasoning mix
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1/4 cup water
Flour tortillas, if desired

1. Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
2. Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas

I found this recipe on the Betty Crocker website under the diabetic recipes. I also cut the chicken into small bite size pieces instead of making them into strips. It's easier for Gabryle to eat chicken when they are in pieces not strips in meals like this. The next time we do this recipe we plan on maybe adding sour cream when we wrap the food in the tortillas. We might even try them with some of the whole wheat tortillas you can find in grocery stores. This meal was even quick and easy to make that next time I might let Kenzie help me make it.

Hope you enjoy!