Southwestern Skillet?

I always, always, always have cans of black beans, diced tomatoes and Mexi-corn in my pantry (Mexi-corn is just canned corn with chopped red and green peppers). They can transform pretty much anything into a spicy, fun, Tex-Mexy meal- which we just love. The other night I had some leftover grilled chicken breasts that were really tasty and I wanted to use them up. This dish was born. It started out just a way for me to use up leftovers and pantry staples, but ended up being one heck of a delicious meal- we couldn’t get enough of it! In fact, I can’t wait to make it again- it was SO easy and really, really delicious. The Ranch dressing really give it a fantastic flavor! If you find yourself in need of a recipe to use up leftover chicken, steak, ground beef, or whatever you have- this is for you! Give it a try!

Southwestern Skillet

2 fully cooked chicken breasts, diced into small pieces

1 can black beans

1 can Mex-corn (regular corn would work just fine too)

1 can petite diced tomatoes

1/2 red onion, diced

handful chopped cilantro (reserve some for the top)

1 packet taco seasoning (I didn’t use the entire packet, but if you feel like you want more spice, add the whole thing)

1/2 cup sour cream

1/2 shredded cheddar cheese (reserve some for the top)

2 large or 4 small tortillas

Ranch dressing

jarred pickled jalapenos

*Feel free to add in any additional vegetables you have on hand- bell peppers would work great, or even zucchini or potatoes.



Preheat the oven to 400 degrees. In a large skillet over medium heat, cook the diced onion until translucent; add the chicken, beans, corn, tomatoes, cilantro, taco seasoning, sour cream and cheese. Stir to combine. Cook for 4-5 minutes, until the cheese melts.

Spray the tortillas with cooking spray and place on a baking sheet; bake for 5 minutes or until golden brown and slightly crisp.

Top the tortillas with the skillet mixture then drizzle with ranch dressing. Top with jalapenos, cilantro and cheese. Serves 2-3. Enjoy! We sure did!