Easy Mexican Chicken and Beans

Double it if you’re serving more than 4 people or if you want leftovers for lunch the next day.  Super easy, super yummy!  Another Betty Crocker recipe.

1 pound chicken breast strips for stir fry (I just took chicken breasts and chopped them up into bite size pieces before cooking, or actually Bob cut them up for me, 3 breasts were right around a pound)

1 envelope (1.25 oz) taco seasoning mix (or a quarter cup if you have a bulk bottle of taco seasoning)

1 (15 – 16 oz) can black or pinto beans, drained and rinsed (next time I think I’ll add a can of each)

1 (11 oz) can mexicorn whole kernel corn, red and green peppers, undrained (I used a can of just regular corn)

1/4 cup water

tortillas, if desired

1  Heat 10″ nonstick skillet over medium high heat.  Cook chicken in skillet 8 – 10 minutes, stirring occasionally, until no longer pink in center.

2  Stir in taco seasoning, beans, corn and water.  Cook over medium high heat 8 – 10 minutes, stirring frequently, until sauce is slightly thickened.  Serve with tortillas.  (Bob and I had ours on Flatout wraps which were very tasty, found them at Costco)

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