Salsa Skillet

Ellen Whiteman

Salsa Skillet is a quick and easy Mexican-inspired dish made with cooked chicken, green and red peppers, whole kernel corn, black beans, and salsa. It is cooked in a skillet and topped with shredded cheddar cheese. It is a spicy and cheesy dish that is perfect for those following a keto, low carb, paleo, or gluten-free diet.

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🍖 KETO
💪🏻 Low Carb
🍗 Paleo
🌾 Gluten Free
Mexican
Spicy
Skillet
Cheesy
Quick

2 mins

12 mins

Nutritional Value

Protein - N/A
Fats - N/A
Carbs - N/A

Ingredients

Total: 11Serves: 4
1 whole green pepper
Notes:

cut into strips

1 whole red pepper
Notes:

cut into strips

1 T. canola oil
2 c. cubed cooked potatoes
3/2 c. cooked chicken
1 can whole kernel corn
Notes:

drained

1 can black beans
Notes:

drained

16 ounces salsa
tortillas
Notes:

(optional)

sour cream
Notes:

(optional)

shredded cheddar cheese
Notes:

(optional)

Instructions

Step 1 : 

In a large skillet, sauté the green pepper and red pepper strips for 2 minutes.

Step 2 : 

Add the cooked potatoes, cooked chicken, whole kernel corn, black beans, and salsa to the skillet. Stir gently. Cover and cook for 10 minutes, stirring occasionally.

Step 3 : 

Top with sour cream and shredded cheddar cheese, if desired. Serve with tortillas, if desired.

User Ingredient

User Instructions