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

Step 1)

Step 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.

Step 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.

Step 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.