Chicken Corn Tacos
Contributed by: NAPSA
Warm Up To Mexican
(NAPSA) - When you're looking to spice up your weeknight dinner routine,
turn up the temperature and turn on the fun with a zesty-and simple-Mexican taco night menu.
Tacos continue to top the list of Americans' favorite Mexican meals. Last year, Americans consumed more than 71 million tacos in the convenience of their homes. That number is expected to grow almost 5 percent in the coming year. According to AC Nielsen, tacos lead the pack when Americans were asked to rank their favorite at-home Mexican menus.
"Tacos never go out of style," said Julie Hinderks, Old El Paso brand food expert. "Families enjoy taco night because tacos are an easy-to-make, festive meal that features fresh ingredients and flavorful toppings." According to Hinderks, taco night is appealing because each family member can customize their tacos with tasty fillings, such as authentic Mexican cheeses, chili peppers and fresh vegetables.
- 2 cups shredded cooked chicken breast
- 1 (1.25-oz.) package Old El Paso Taco Seasoning Mix
- 1 (7 oz.) can Green Giant Mexicorn Whole Kernel Corn, 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
- 2 oz. (1/2 cup) shredded Cheddar cheese
In large skillet, combine chicken, taco seasoning mix and amount of water directed on package for taco filling. Bring to a boil. Reduce heat to medium; simmer 5 to 10 minutes or until water is evaporated, stirring occasionally. Stir in corn; cook until thoroughly heated.
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.
Serving Size: Makes 10 Tacos