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Easy 15-Minute Cheesy Chicken Taco Skillet photo

15-Minute Cheesy Chicken Taco Skillet

This 15-Minute Cheesy Chicken Taco Skillet is a quick, flavorful meal your family will love!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet:
  • 2 tablespoons olive oil For sautéing
  • 1 to 1.25 pounds boneless skinless chicken breast Diced
  • 1 packet taco seasoning 1.25-ounce packet
  • 1 medium/large red bell pepper Diced
  • 1 can black beans 15-ounce, drained and rinsed
  • 1 cup corn Frozen or canned
  • 1 can tomato sauce 8-ounce can
  • 1 to 2 cups shredded Mexican cheese blend Lite version
  • 2 to 3 green onions Diced
  • 2 to 3 tablespoons fresh cilantro Chopped
  • Spanish rice, tortilla chips, tortillas, etc. Optional for serving

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board
  • Spoon or spatula

Method
 

Cooking Instructions:
  1. Step 1: Heat the Oil. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
  2. Step 2: Sauté the Chicken. Add the diced chicken breast to the skillet and cook for about 5-6 minutes until browned and cooked through.
  3. Step 3: Add the Seasoning. Sprinkle the taco seasoning over the chicken and stir well to coat.
  4. Step 4: Incorporate the Vegetables. Add the diced red bell pepper, black beans, and corn, stirring to combine and cook for another 3-4 minutes.
  5. Step 5: Add the Tomato Sauce. Pour the tomato sauce into the skillet, mix everything together, and let it simmer for a couple of minutes.
  6. Step 6: Cheese It Up. Sprinkle the cheese blend over the top and cover the skillet for 1-2 minutes to melt the cheese.
  7. Step 7: Garnish and Serve. Remove from heat, garnish with green onions and cilantro, and serve hot.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave or on the stovetop until heated through.
  • Consider freezing portions for up to 3 months, thaw before reheating.