Store-bought salsa for these Chicken Tacos can put a dent in the weekly budget. Make your own salsa by mixing canned tomatoes and hot sauce with chopped onion, bell pepper and fresh cilantro.
3 skinless, boneless chicken breasts (4 ounces each)
1 cup salsa, divided
1 (7-ounce) can Mexican corn, drained
1/2 cup canned black beans, drained
8 crisp or soft taco shells
1 1/2 cup shredded lettuce
1/2 cup finely shredded Cheddar cheese
1 small tomato, chopped
Cut chicken into small pieces. Place in a skillet sprayed with nonstick cooking spray. Add 1/2 cup salsa.
Cook, stirring over medium heat for 5 minutes or until cooked through. Add corn and beans; mix well.
Simmer until slightly reduced, about 3 minutes. Spoon chicken mixture into taco shells.
Divide lettuce, cheese and tomato among taco shells. Arrange on serving plate. Serve hot with remaining salsa.
Chicken Tacos tip: A quick way to shred lettuce is to cut a head of iceberg lettuce in half vertically. Put the flat side down on the chopping block and slice the lettuce crosswise into very thin strips. Or, you can buy pre-shredded lettuce in some grocery store produce sections.