Ingredients
- • 3 tablespoons vegetable oil
- • 1 bag (20 oz) refrigerated cooked diced potatoes with onions
- • 1 lb boneless skinless chicken breasts cut into 1/2-inch cubes
- • 1 can (14.5 oz) Mexican-style diced tomatoes undrained
- • 1/2 cup real bacon pieces (from 3-oz package)
- • 1/4 cup chopped green onions (4 medium)
- • 2 cups shredded Cheddar cheese (8 oz)
- • 1 container (8 oz) sour cream
- • 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
Directions
- 1
- 2
1 In 12-inch nonstick skillet heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes stirring occasionally until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
- 3
2 In same skillet heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
- 4
3 Meanwhile in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.