Simple Salsa Skillet
Corn muffins and a salad make great side dishes to this quick Tex-Mex potato and chicken dinner.
Ingredients
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1 green sweet pepper, cut into julienne strips
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1 red sweet pepper, cut into julienne strips
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1 tablespoon cooking oil
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2 cups cubed cooked potatoes
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1-1/2 cups cubed cooked chicken
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1 15-1/4 to 17-ounce can whole kernel corn, drained
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1 15- or 16-ounce can black beans, rinsed and drained
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1 16-ounce jar salsa
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Dairy sour cream (optional)
Directions
1.
In a large skillet, cook pepper strips in cooking oil for 2 minutes. Add potatoes, chicken, corn, black beans, and salsa. Stir gently.
2.
Cover and cook over medium-low heat for about 10 minutes or until mixture is heated through, stirring occasionally. If you like, serve with sour cream. Makes 4 to 6 servings.
Nutrition Note
For a lower-sodium version of this dish, use low-sodium canned vegetables and cook the potatoes in unsalted water.
Nutrition information
Calories 243, Total Fat 6 g, Cholesterol 31 mg, Sodium 744 mg, Carbohydrate 33 g, Fiber 8 g.
Percent Daily Values are based on a 2,000 calorie diet
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