Recipe: Southwest Chicken Skillet (using salsa and black beans)

SOUTHWEST CHICKEN SKILLET

1 Tbsp. vegetable oil
1 lb. boneless skinless chicken breast, cut 1-inch pieces
1 lb. frozen broccoli, corn and red peppers mixture
1 (15 oz.) can black beans, rinsed and drained
1 cup thick-and-chunky salsa
2 cups tortilla chips, coarsely crushed*
1 cup shredded cheddar cheese

Heat oil in a 10-inch skillet over medium-high heat. Cook chicken in oil, stirring occasionally, until brown.

Stir in frozen vegetables, beans and salsa; reduce heat to medium. Cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender.

Sprinkle with tortilla chips and cheese. Cover and cook about 2 minutes or until cheese is melted.

*Crush the tortilla chips neatly and easily by placing them in a heavy-duty plastic bag and rolling with a rolling pin until coarsely crushed.

Variation:
Stir a small can of sliced ripe olives, drained into the vegetable mixture before topping with the chips and cheese.

Serving suggestion:
For a quick salad, top casserole with shredded lettuce with a scoop of guacamole and a sprinkle of chopped tomato.

Makes 4 servings
Source: Recipe booklet: Easy Weeknight Meals, Betty Crocker #182, March 2002