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• 3 skinless, boneless chicken breasts (4 ounce 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 cups shredded lettuce

• 1/2 cup finely shredded cheddar cheese

• 1 small tomato, chopped

• Serves 4

Step 1

Cut chicken into small pieces. Spray a large skillet with cooking spray. Heat skillet over medium heat, add chicken and 1/2 cup salsa

Step 2

Cook, stirring, for about 5 minutes or until chicken is cooked through. Add corn and beans, mix well.

Step 3

Simmer until slightly reduced, about 3 minutes. Spoon chicken mixture into taco shells.

Step 4

Divide lettuce, cheese and tomato among taco shells. Arrange on a serving plate. Serve hot with remaining salsa.

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Serving Variation:

Dress up these tacos by adding chopped black olives and sour cream as a garnish.