Super Chicken and Veggie Tacos

  • Medium
  • 20 Minutes
  • Chicken
  • Serves 4
  • Tacos
Make every night Taco Night with this simple and great-tasting dinner solution.


  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (500 g) boneless, skinless chicken breasts, thinly sliced
  • 1 each onion & green pepper, sliced
  • 1 pouch (35 g) Old El Paso TM Taco Seasoning Mix
  • 1/2 cup (125 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1/4 cup (50 mL) water
  • 1/2 cup (125 mL) Green GiantTM Niblets Frozen Whole Kernel Corn
  • 1 pkg (125 g) Old El PasoTM 12 Taco Shells
  • your favourite toppings (shredded lettuce & cheese, chopped tomato & sour cream)


  • Heat oven to 350°F (180°C).
  • Heat oil in skillet over medium-high heat. Stir-fry chicken for 3 to 4 minutes until no longer pink. Add onion and green pepper. Cook and stir for 3 to 4 minutes until vegetables are tender-crisp.
  • Stir in seasoning mix, salsa and water. Reduce heat to low and simmer for 5 minutes until thickened. Stir in corn and heat through.
  • Place taco shells open side down in a single layer on baking sheet. Bake for 5 minutes. Fill shells with chicken filling and toppings.

Expert Tips

  • Tip: Canned Green Giant* Niblets* Whole Kernel Corn can be substituted for frozen corn.