Loaded Mexican Chicken and Potato Skillet | Food Stuff
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Cooking tools:
- Nonstick skillet
- Mixing bowl
- Stove
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Spoon
- Wooden spoon
- Plate
- Serving bowl
Ingredients
- 1 can (14.5 oz) Mexican-style diced tomatoes, undrained
- 1/4 cup chopped green onions (4 medium)
- 1 bag (20 oz) refrigerated cooked diced potatoes with onions
- 1/2 cup real bacon pieces (from 3-oz package)
- 2 cups shredded Cheddar cheese (8 oz)
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 container (8 oz) sour cream
- 1 tablespoon Old El taco seasoning mix (from 1-oz package)
- 3 tablespoons vegetable oil
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