Loaded Mexican Chicken and Potato Skillet is a one-dish dinner that is on the table in less than an hour. Developed in the BettyCrocker.com test kitchens, the recipe is a road map that can take many diversions. Beef, turkey or pork can sub for chicken. Sweet bell peppers can add color and nutrients. And a different spice blend can change up the entire flavor profile. Add a tossed salad on the side and call everyone to dinner.
Loaded Mexican Chicken and Potato Skillet
Yield: 5-6 servings
3 tablespoons vegetable oil, divided
1 (20-ounce) bag refrigerated cooked diced potatoes with onions
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 (14.5-ounce) Mexican-style diced tomatoes, undrained
1/2 cup cooked and chopped bacon pieces
1/4 cup chopped green onions
2 cups shredded cheddar cheese
1 (8-ounce) container sour cream
1 tablespoon Old El Paso taco seasoning mix (from a 1-ounce package)
1. In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
2. In the same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoons of the onions and the shredded cheese. Reduce the heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
3. Meanwhile, in small bowl, stir sour cream and the taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and garnished with the remaining 1 tablespoon onions.