Wednesday, February 1, 2012

Mexi Chicken Dish

This dish is so easy and really frugal when made from leftovers!

1 1/2 cups leftover shredded chicken
4 cups drained, rinsed black beans
1 1/2 cups corn
1 pkg or homemade equivalent of taco seasoning
3/4 cup water

Heat water to a simmer in large pot. Add remaining ingredients and toss gently. Cook for 10 to 15 minutes.

If any of your ingredients are frozen, add them 2 to 3 minutes ahead of the other ingredients.

Top with cheese, hot sauce, tomatoes, parsley, cilantro, etc

We like this for lunch with butter-grilled, quartered tortillas, used as 'scoops'.
It's also good in wraps and taco shells.
This post is linked to:
$5 Dinners


Joy said...

Wow this looks REALLY good! Will have to put down to try for next week! Thanks so much for posting!

Donna said...

Thank U Joy!
My crew loved it- all of them:-)