1-1/2 lb. boneless skinless chicken breast s, cut into bite-size pieces
2 tsp. oil
1 can (15.5 oz.) kidney beans, rinsed
1-1/2 cups shredded lettuce
1/2 cup pico de gallo
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 cups multi-grain tortilla chip s (4 oz.)
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Let's Make It
Mix cream cheese spread, 2 Tbsp. taco seasoning and milk until blended. Toss chicken with remaining taco seasoning. Heat oil in large skillet on medium heat. Add chicken; cook 6 to 7 min. or until done, stirring frequently.
Add beans and cream cheese mixture to skillet; cook and stir 2 min. or until heated through.
Top with lettuce, pico de gallo and shredded cheese. Serve with chips.
Serve with a smart side of an avocado and onion salad to round out the meal.
Substitute your favorite TACO BELL® Thick & Chunky Salsa for the pico de gallo.
Substitute 2 cups hot cooked brown rice for the tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.