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)