Chicken Corn Tacos

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

  • prep time 20 min
  • total time 20 min
  • ingredients 8
  • servings 10

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Taco
    Calories
    150
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    6g
    6%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    500mg
    500%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    1g
    1%
      Sugars
    0g
    0%
    ),
    Protein
    11g
    11%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    4%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.
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