Poulet et haricots à la mexicaine faciles

Ingrédients

• 1 lb chicken breast strips for stir-fry
• 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 can (15 to 16 oz) black or pinto beans, rinsed, drained
• 1 can (11 oz) whole kernel corn with red and green peppers, undrained
• 1/4 cup water
• Tortillas, if desired

Préparation

1. 1

   Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet 8 to 10 minutes, stirring occasionally, until no longer pink in center.

2. 2

   Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.