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Loaded Mexican Chicken and Potato Skillet
- prep: 40 min
- cook: 0 hr
- total: 40 min
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Serve this easy Mexican skillet dinner for a quick weeknight meal.
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)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 0 % Daily Value *
- Total Fat: 0 g 0%
- Saturated Fat: 0 g 0%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 0 mg 0%
- Calcium: 0 mg 0%
- Potassium: 0 mg 0%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
