Super Chicken & Veggie Tacos

Prep Time:20 Mins | Total Time:40 Mins | Makes:4-6

Make every night “Taco Night” with this simple and great-tasting dinner solution.

1 tbsp (15 mL) vegetable oil

1 lb (500 g) boneless, skinless chicken breasts, thinly sliced

1 each onion & green pepper, sliced

1 pouch (35 g) Old El Paso* Taco Seasoning Mix

1/2 cup (125 mL) Old El Paso* Thick N’ Chunky Salsa

1/4 cup (50 mL) water

1/2 cup (125 mL) Green Giant* Niblets Frozen Whole Kernel Corn

1 pkg (125 g) Old El Paso* 12 Taco Shells

your favourite toppings (shredded lettuce & cheese, chopped tomato & sour cream)

Heat oven to 350°F (180°C).
Heat oil in skillet over medium-high heat. Stir-fry chicken for 3 to 4 minutes until no longer pink. Add onion and green pepper. Cook and stir for 3 to 4 minutes until vegetables are tender-crisp.
Stir in seasoning mix, salsa and water. Reduce heat to low and simmer for 5 minutes until thickened. Stir in corn and heat through.
Place taco shells open side down in a single layer on baking sheet. Bake for 5 minutes. Fill shells with chicken filling and toppings.

Tip: Canned Green Giant* Niblets* Whole Kernel Corn can be substituted for frozen corn.