Simple Salsa Skillet

Corn muffins and a salad make great side dishes to this quick Tex-Mex potato and chicken dinner.


Simple Salsa Skillet


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Total Time: 25 mins
Servings: 4 to 6 servings
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Ingredients
 
savings in
 
  • 1    green sweet pepper, cut into julienne stripsOn Sale
  • 1    red sweet pepper, cut into julienne stripsOn Sale
  • 1  tablespoon  cooking oilOn Sale
  • 2  cups  cubed cooked potatoesOn Sale
  • 1-1/2  cups  cubed cooked chickenOn Sale
  • 1  15-1/4 to 17-ounce can  whole kernel corn, drainedOn Sale
  • 1  15- or 16-ounce can  black beans, rinsed and drainedOn Sale
  • 1  16-ounce jar  salsaOn Sale
  •     Dairy sour cream (optional)On Sale

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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