Get out the diced tomatoes, black beans and chunky salsa, and get ready to make a sizzling Mexican-style skillet they'll ask for again (and again).
What You Need
Original recipe yields 4 servings
1 Tbsp. canola oil
1/2 cup chopped onion s
1/2 cup chopped green pepper s
1 can (28 oz.) diced tomatoes, undrained
1 can (15.5 oz.) black beans, rinsed
1 cup frozen corn
1/2 cup TACO BELL® Thick & Chunky Medium Salsa
3 cups coarsely broken tortilla chips
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oil in large skillet on medium heat. Add onions and peppers; cook and stir 5 min.
Add tomatoes, beans, corn and salsa; mix well. Bring to boil. Stir in chips; simmer on medium-low heat 8 to 10 min. or until most the liquid is cooked off, stirring occasionally.
Serve topped with cheese and sour cream.
Save 50 calories and 7g of fat, including 3g sat fat, per serving by preparing with baked tortilla chips, KRAFT 2% Milk Shredded Cheddar Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Garnish each serving with 1 Tbsp. chopped fresh cilantro.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 13g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* 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.