Ingredients
- 1 can (11 oz) Green Giant® Southwestern style corn, undrained
- 1 small tomato, seeded, chopped (1/3 cup)
- 1/2 teaspoon ground red pepper (cayenne)
- 1/4 teaspoon salt
- 2 teaspoons vegetable oil
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 1 1/2 teaspoons ground cumin
- 1 medium onion, cut into thin wedges
- 1 medium green bell pepper, cut into thin strips
- 1 package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
- 1 cup shredded Monterey Jack cheese (4 oz)
- Old El Paso® Thick 'n Chunky salsa, if desired
- Sour cream, if desired
Description
Make Mexican Restaurant Fare At Home In About 30 Minutes. Olé!
Betty Crocker
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter