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Cheesy Chicken Taco Skillet
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
Servings
Author:
Nick Evans
This quick skillet has all my favorite tex-mex flavors in it: black beans, jalapeños, corn, chicken, and cheese! Lots of cheese! Serve it with tortillas or chips!
Equipment
1
cast iron skillet
Ingredients
1 - 1 ½
pounds
chicken
,
chopped
2
tablespoons
olive oil
2
tablespoons
taco seasoning mix
1
jalapeno
,
diced
½
red onion
,
diced
1
ear sweet corn
,
or 1/2 cup frozen
1
15 oz. can black beans, drained and rinsed
1
medium tomato
,
diced
1
cup
cooked white rice
½
cup
water
Salt and pepper to taste
6-8
ounces
cheddar cheese
,
grated
Avocado
,
for serving
Tortilla chips
,
for serving
Cilantro
,
garnish
Instructions
Chop chicken and add to a skillet over medium heat with olive oil and taco seasoning. Cook until chicken is cooked through, about 7-8 minutes.
Add diced onion and jalapeno and cook for another 1-2 minutes until veggies soften.
Stir in black beans, tomatoes, and corn.
Add white rice and water and stir to combine. Taste skillet and season with salt and pepper.
Top skillet with grated cheese and cover. Turn heat down to low and cook for 2-3 minutes until cheese is melted.
Top skillet with avocado and cilantro. Serve with tortilla chips or flour tortillas.
Nutrition
Serving:
1
Bowl
|
Calories:
930
kcal
|
Carbohydrates:
20
g
|
Protein:
65
g
|
Fat:
65
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
26
g
|
Trans Fat:
0.3
g
|
Cholesterol:
255
mg
|
Sodium:
585
mg
|
Potassium:
746
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1276
IU
|
Vitamin C:
16
mg
|
Calcium:
347
mg
|
Iron:
3
mg