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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Easy Mexican Chicken and Beans |
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Serves: 4 Print this RecipeSUPER EXPRESS prep: 10 min cook: 10 min 2 cups cooked chicken breasts, cut into strips 1 envelope (1 1/4 ounces) taco seasoning mix 1 can (15 to 16 ounces) black or pinto beans, rinsed and drained 1 can (11 ounces) whole kernel corn with red and green peppers, undrained 1/4 cup water 1. Mix together all ingredients in 2-quart saucepan. 2. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. wing it! Turn this dish into a weeknight fiesta! Serve with flour tortillas, sour cream, salsa, black olives and green chilies and let everyone make their own wrap. 1 SERVING: Calories 355 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 75mg; Sodium 950mg; Carbohydrate 44g (Dietary Fiber 8g); Protein 35g * % DAILY VALUE: Vitamin A 16%; Vitamin C 8%; Calcium 10%; Iron 24% * DIET EXCHANGES: 3 Starch, 3 Very Lean Meat * CARBOHYDRATE CHOICES: 3 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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