Chicken Corn Tacos

Corn adds crunch, color and extra nutrition to this delicious taco dinner.

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Servings 10

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( 33 ) Ratings

33 Ratings

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ingredients 8
Prep Time 20 min
Total Time 20 min

Ingredients

2: cups shredded cooked chicken breast

1: package (1 oz) Old El Paso® taco seasoning mix

1: can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

10: Old El Paso® taco shells or flour tortillas

1: cup shredded lettuce

1: medium tomato, chopped

1/4: cup sliced ripe olives

1/2: cup shredded Cheddar cheese (2 oz)

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Directions

1 In 12-inch skillet, mix chicken, taco seasoning mix and and amount of water called for on seasoning mix packet. Heat to boiling. Reduce heat to medium; simmer uncovered 5 to 10 minutes, stirring occasionally, until water is evaporated. Stir in corn; cook until thoroughly heated.
2 Heat taco shells or tortillas as directed on package. Fill each shell with 1/4 cup chicken filling. Top each with lettuce, tomato, olives and cheese. Serve immediately.