Simple Salsa Skillet

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4 to 6 servings

This Tex-Mex chicken and potato dish is satisfying and skillet-quick, too—ready to eat in under 30 minutes.

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What You Need

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Make It

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  • 1. In a large skillet, cook pepper strips in cooking oil for 2 minutes. Add potatoes, chicken, corn, black beans, and salsa. Stir gently.
  • 2. Cover and cook over medium-low heat for about 10 minutes or until mixture is heated through, stirring occasionally. If you like, serve with sour cream. Makes 4 to 6 servings.

Nutrition Note

For a lower-sodium version of this dish, use low-sodium canned vegetables and cook the potatoes in unsalted water.


  • 4 to 6 servings

Nutritional Information

Serving Size 4 to 6 servings
Calories 243
% Daily Value
Total fat 6g
Cholesterol 31mg
Sodium 744mg
Carbohydrate 33g
Dietary fiber 8g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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