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Loaded Mexican Chicken and Potato Skillet
Loaded Mexican Chicken and Potato Skillet
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Prep Time:
40 minutes
Total Time:
40 minutes
Whip up a flavorful Mexican skillet dish for a fast and delicious weeknight dinner.
Ingredients:
  • 3 tablespoons vegetable oil
  • 1 bag (20 oz) refrigerated cooked diced potatoes with onions
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1 can (14.5 oz) Mexican-style diced tomatoes, undrained
  • 1/2 cup real bacon pieces (from 3-oz package)
  • 1/4 cup chopped green onions (4 medium)
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 container (8 oz) sour cream
  • 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
Instructions:
  • In a large nonstick skillet, warm 2 tablespoons of oil over medium heat. Add the potatoes and cook covered for 12 to 15 minutes, stirring occasionally, until heated through (potatoes will not brown). Transfer to a bowl and keep warm.
  • - In the same skillet, heat the remaining tablespoon of oil. Cook the chicken for 5 to 7 minutes, stirring occasionally, until no longer pink. Add potatoes and tomatoes; cook for an additional 2 to 3 minutes until heated through. Top with bacon, 3 tablespoons of onions, and cheese. Cover and cook on low heat for 5 to 6 minutes until the cheese is melted.
  • In a small bowl, mix sour cream and taco seasoning until fully combined. Serve the skillet dinner with the seasoned sour cream and sprinkle with the remaining tablespoon of onions.

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