Chicken Burrito Skillet

Feeding three very hungry kids can take some creativity, especially on a weeknight. One of my favorite go-to meals that is filling and sure to please is Chicken Burrito skillet. It’s a quick, easy meal that hits the spot when I’m craving Mexican Food without the hassle or the calories. I make mine low-carb by just skipping the rice!

   Chicken Burrito Skillet

1 package ground chicken

2 tbsp cumin

2 tbsp chili powder

2 tbsp paprika

1 tbsp garlic powder

2 tbsp dried onion pieces

1 can corn; undrained

1 can black beans; undrained

1 can Rotel; undrained

2 cups cooked rice


Toppings for burritos; lettuce, tomatoes, sour cream, etc.


Heat skillet to medium heat with a dash of oil. Add ground chicken and seasonings. Cook until chicken is no longer pink. Add in corn, beans, and Rotel. Mix until blended. Turn heat up to medium-high, bring liquid to a boil. Reduce to medium-low heat and let simmer, about 10 min. You can add a tsp more of each spice if you want to add more flavor. 

Once the beans and corn are tender, serve over rice and top with your favorite toppings!

A quick, easy, filling meal that will sure to please your family! 


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