I always, always, always have cans of black beans, diced tomatoes and Mexi-corn in my pantry (Mexi-corn is just canned corn with chopped red and green peppers). They can transform pretty much anything into a spicy, fun, Tex-Mexy meal- which we just love. The other night I had some leftover grilled chicken breasts that were really tasty and I wanted to use them up. This dish was born. It started out just a way for me to use up leftovers and pantry staples, but ended up being one heck of a delicious meal- we couldn’t get enough of it! In fact, I can’t wait to make it again- it was SO easy and really, really delicious. The Ranch dressing really give it a fantastic flavor! If you find yourself in need of a recipe to use up leftover chicken, steak, ground beef, or whatever you have- this is for you! Give it a try!

Southwestern Skillet

2 fully cooked chicken breasts, diced into small pieces
1 can black beans
1 can Mex-corn (regular corn would work just fine too)
1 can petite diced tomatoes
1/2 red onion, diced
handful chopped cilantro (reserve some for the top)
1 packet taco seasoning (I didn’t use the entire packet, but if you feel like you want more spice, add the whole thing)
1/2 cup sour cream
1/2 shredded cheddar cheese (reserve some for the top)
2 large or 4 small tortillas
Ranch dressing
jarred pickled jalapenos

*Feel free to add in any additional vegetables you have on hand- bell peppers would work great, or even zucchini or potatoes.

Preheat the oven to 400 degrees. In a large skillet over medium heat, cook the diced onion until translucent; add the chicken, beans, corn, tomatoes, cilantro, taco seasoning, sour cream and cheese. Stir to combine. Cook for 4-5 minutes, until the cheese melts.
Spray the tortillas with cooking spray and place on a baking sheet; bake for 5 minutes or until golden brown and slightly crisp.

Top the tortillas with the skillet mixture then drizzle with ranch dressing. Top with jalapenos, cilantro and cheese. Serves 2-3. Enjoy! We sure did!

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8 Comments »

  1. Yum, this looks great!

    [Reply]

    Comment by Krystal R. — July 23, 2010 @ 3:11 PM

  2. I agree! I like keeping Ro*tel, black beans and tortillas as a staple for last minute meals. Nice recipe!

    [Reply]

    Comment by Noelle — July 23, 2010 @ 9:06 PM

  3. It just cracks me up to see you using Mexicorn. One of my very favorite staples–I thought I was the only one who liked it! :) I don’t know how you were able to resist eating these till you got a photo–they look wonderful.

    [Reply]

    Comment by Linda — July 24, 2010 @ 6:43 AM

  4. Mexicorn is so wonderful in many MANY things-these look great!

    [Reply]

    Comment by Jennifer — July 24, 2010 @ 8:23 AM

  5. Linda- my entire family always keeps Mexicorn in the pantry- we use it in everything! You’re definitely not alone! :) It’s great mixed in cornbread, too!

    [Reply]

    Comment by amy — July 24, 2010 @ 9:56 AM

  6. While visiting MD from TX, my family and I started craving some good TexMex. I’m adding this to my next week’s menu.

    [Reply]

    Comment by Heidi's Recipes — July 24, 2010 @ 10:07 PM

  7. [...] Sing F&#959r Y&#959&#965r Supper » Southwestern Skillet… [...]

    Pingback by You Should Pop With A Hot Air Popcorn Machine | Electric Popcorn Makers — July 31, 2010 @ 11:00 AM

  8. hmm don’t think I’ve ever even seen Mexi-corn in grocery stores but I can def try this with regular corn!

    [Reply]

    Comment by Vicky — November 16, 2011 @ 12:46 PM

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