15 Minute Chicken Fiesta Skillet

15 Minute Chicken Fiesta Skillet


This is one of those fall-back kind of recipes.  You can vary it in a million ways.  And as long as you have cooked chicken in the freezer, you can have this dish on the table in just 15 minutes.  If you have to cook the chicken it will take a bit longer, but it’s still a quick meal.  Use the Basic Chicken Skillet instructions to get started if you’re using raw chicken.  You could also go vegetarian and leave out the meat altogether.

I came up with this on the way home from church last Sunday.  I hadn’t made any kind of plan for lunch, so while we drove home I took a mental inventory of ingredients in the kitchen.  I do this on purpose sometimes, because it forces me to create easy recipes with common ingredients.

This skillet dish is an adaptation of Chicken Fiesta with Black Beans in the Slow Cooker.  That post is old – one of the first posts I ever wrote on this site over seven years ago!  The photo is terrible (I really need to snap some new ones).  The recipe is stellar though and  it’s one of our family favorites.

Unfortunately, on Sunday I didn’t have any black beans so I subbed kidney beans instead.  I don’t have an ingredient photo for you this time either.  We were in a big hurry to sit down and eat.  I didn’t think to take photos until a day or two later, after we’d eaten nearly all the leftovers.  You’d think after seven years that I’d be a better food blogger!

15 Minute Chicken Fiesta Skillet

Prep time: 

Cook time: 

Total time: 

Serves: 6-8 servings

  • 2 Tbs. vegetable oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, crushed
  • 2-3 cups cooked chicken, chopped
  • 1 can diced tomatoes, with juice
  • 1 can corn, drained
  • 1 can black beans or kidney beans, drained and rinsed
  • 1 Tbs. cumin
  • 1 tsp. chili powder
  • salt to taste
  1. Heat oil in large skillet over medium heat.
  2. Add onion, green pepper and garlic to skillet and cook until onion is soft.
  3. Add chicken, tomatoes, corn, beans and spices.
  4. Heat over medium heat until it's all hot through.
  5. Serve in tortillas, over cornbread or with tortilla chips.

P.S. Want to save $60 and 2 hours each week on grocery shopping? Click here.


26 Recipes for Cinco de Mayo


Mexican food is always a hit at our house.  I’ve shared a lot of our favorites here on the blog over the years. These are recipes we come back to time and time again.   Whether authentic or some of our favorite “Americanized” versions, it always seems to hit the spot! Plus, there are so many delicious sides you can serve with Mexican inspired meals. And the great thing about many of these recipes is they are so easy and quick to put together. That makes weeknight meals a breeze.  A bit of homemade salsa and fresh guacamole, and it’s perfect.

So in the spirit of Cinco de Mayo, here are 26 of our favorite Mexican inspired recipes for you to enjoy. Whether you are planning to celebrate Cinco de Mayo or not, you’ll love these meals!


15 minute Sausage and Corn Quesadillas with Azteca tortillasSausage and Corn Quesadillas

Salsa Verde Steak Slow Cooker RecipeSalsa Verde Steak 

bbqchickenfajitas_thumb.jpgBarbeque Chicken Fajitas

beanandcheeseenchiladasdone2_thumb.jpgBean and Cheese Enchiladas

beef and black bean taco casserole doneBeef and Black Bean Taco Bake

Black bean and corn chicken taco bake done

Black Bean and Corn Chicken Taco Bake


sloppy chicken tacos done

Sloppy Slow Cooked Chicken Tacos

Slow Cooker Creamy Jalapeno Chicken TacosCreamy Jalapeno Chicken Tacos

smokychipotlechickentacosdone_thumb.jpgSmoky Chipotle Chicken Tacos

taco soup new picTaco Soup

Quick and easy Chipotle Style Chicken Burrito Bowls

Quick and Easy Chipotle Burrito Bowls

Chicken Enchiladas with Red Sauce and White CheeseChicken Enchiladas

Chuck Roast Enchiladas www.eatathomecooksChuck Roast Enchiladas

black bean tacos done close

Crisp Black Bean Tacos with Feta & Lime

crockpot beef fajitasCrockpot Beef Fajitas

Crockpot Chicken FajitasCrockpot Chicken Fajitas

pork-carnitasPork Carnitas

Shreddedbeeftacos1-1024x678Shredded Taco Beef

grilled chicken and cream cheese enchiladas done

Grilled Chicken & Cream Cheese Enchiladas

Fish Tacos with Chipotle Sour Cream Sauce

Fish Tacos with Chipotle Dressing

mexican beans and rice done closeMexican Beans & Rice

Chipotle Chili Chicken NachosChipotle Chile Chicken Nachos


Mexican Vegetables on Cornbread

White Queso SoupWhite Queso Soup

oven baked chicken tacosOven Baked Chicken Tacos

McCormick Tacos with Chipotle and Garlic

15 Minute Tacos with Chipotle and Garlic

If you love easy meals like this, check out our Weekly Meal Plans and save several hours of planning and a lot of money each week on groceries. Click here.

15 Minute Tacos with Chipotle and Garlic

McCormick Tacos with chipotle


We love tacos at our house, and we love trying different types of taco recipes.

Last week we had one of those nights when everyone needed to eat at a different time.  Tacos are perfect for those nights.  The meat can be made ahead of time and in just a few minutes.  Then each person can assemble their tacos when they’re ready to eat.

Lucky for me, McCormick had just sent me a bunch of their new Skillet Sauces.

I had ground pork in the freezer, so I browned that out quickly and chose the Taco with Chipotle and Garlic Sauce to add to the meat.

McCormick Taco


We loved the flavor of it.  The tacos were saucy, with a nice amount of chipotle taste.  Not too hot at all, but just a great flavor.  The sauces are made with McCormick’s all natural herbs and spices.

Did I mention that the meat was saucy?  We don’t like dry taco meat.  These didn’t even need extra taco sauce added.

McCormick Tacos with Chipotle and Garlic

15 Minute Tacos with Chipotle and Garlic
  • 1 lb. ground beef or pork
  • 1 packet McCormick Taco with Chipotle and Garlic Skillet Sauce
  • Lettuce, tomato, cheese and other taco fixings
  • 12 taco shells
  1. Brown the ground meat in a large skillet.
  2. Pour in McCormick Skillet Sauce and heat over medium heat.
  3. Serve in taco shells with all the fixings.

McCormick’s new Skillet Sauce comes in a variety of flavors.  Some are even able to be used in the slow cooker too.

McCormick skillet sauces

Smoky Applewood BBQ Chicken with Bacon

Taco with Chipotle & Garlic

Sesame Chicken Stir-Fry

Sweet & Smoky Sloppy Joes

Fire Roasted Garlic Chili

Fajita with Roasted Chili, Garlic  & Lime

Sicilian Chicken with Tomato, Basil & Garlic

We also tried the Sesame Chicken Stir-Fry last week.  Since I’d been sick with a cold, these came in so handy!  I used frozen popcorn chicken and broccoli with the Sesame Chicken Sauce and it turned out great!  So easy!

Disclosure:  I have been compensated and was provided McCormick Skillet Sauces.  However, all opinions are my own.


Sausage and Corn Quesadillas – a 15 Minute Meal (and a giveaway!)

15 minute Sausage and Corn Quesadillas


One way to make quick dinners is to wrap something – almost anything, really – in a tortilla.  I keep tortillas on hand in the pantry, because they’re great for nights when I’m wondering what I’m going to fix.

Oh yes.  I have those nights too, where I stand in front of the pantry and fridge surveying the contents.  Some of my best recipes come from those forced cooking sessions.

Here’s how I create those recipes.  I’m going to share my system so you can do the same thing.  Some of you already cook this way, but for others it’s a new experience.

Let’s say you’ve got a pack of tortillas handy.  Knowing a quick meal can be pulled together using those, we’ll start there.

Sausage and Corn Quesadillas ingr

Next, check your fridge and freezer for any meat you may have.  Leftover cooked chicken, ground beef or pork and even sausage can be used.  For this meal, I chose Italian sausage.  It doesn’t have to be Mexican to be wrapped in a tortilla.  No rules here!

You’re also going to want cheese.  Tortillas and cheese are like peanut butter and jelly.  They belong together!  For this recipe, I grabbed a block of Monterey Jack and started grating.

You could stop there if you wanted.  Sausage and cheese would be filling all on it’s own.  But since I had half a jalapeño and some frozen corn, I decided to add those.  You could also use red or green bell peppers, onion, garlic, zucchini…let your imagination and pantry guide you.

Now it’s just a matter of deciding how to cook what you’ve got.  This would make wonderful enchiladas.  Just add a simple red sauce to the top and bake.

But I was in a hurry, so I chose to make quesadillas.  Crispy on the outside and melty on the inside.  Everyone loves these!

Here’s the recipe, but keep reading for the giveaway!

Sausage and Corn Quesadillas – a 15 Minute Meal

Serves: 6 servings

  • 1 lb. Italian sausage
  • 1 cup corn
  • ½ jalapeño, seeds removed and diced
  • 8 oz Monterey Jack cheese, shredded
  • 8 - 10 Azteca tortillas
  • oil or cooking spray
  1. Cook sausage over medium heat in a skillet until done.
  2. Add corn and jalapeño and heat through.
  3. Spread sausage/corn mix on one half of tortilla.
  4. Top with cheese and fold tortilla over.
  5. Cook over medium heat in large skillet or griddle until toasted on the outside.

Azteca Tortilla Giveaway!

I love Azteca tortillas.  They have no preservatives, no high fructose corn syrup and no artificial flavors or colors.  Quick meals can be healthy!  Since I often shop at Walmart, I like that I can find Azteca products there.

Azteca is giving away a Back to School Prize Pack to one lucky winner.  The prize pack includes:

·         $50 Walmart Gift Card

·         Azteca Free Product Coupon

·         Meal Planning Notepad

·         Tupperware Container

·         Dry Erase Wall Decal Calendar

Azteca prize pack

To enter:

Leave a comment telling me how long you usually spend cooking a weeknight dinner.  Winner will be chosen randomly on 8/28 and notified by email.

Disclosure:  I have been compensated by Azteca for my time, but all opinions are my own.

Chipotle Chile Chicken Nachos with Chipotle Sour Cream – a 15 Minute Meal

Chipotle Chili Chicken Nachos


These nachos!  They didn’t last long.

A giant platter of nachos full of chicken, bell pepper, tomatoes, black beans and seasoned with McCormick Chipotle Pepper Chile is an automatic hit in my house.  Bonus points for topping it with Chipotle Sour Cream.  Oh. My. Goodness!

This is comfort food at it’s finest.  At least, in the opinion of my family.  We polished off this huge tray of nachos in no time.

Did I mention that this meal takes about 15 minutes to get on the table?

The key to that is having the chicken already cooked.  I love keeping cooked chicken in the freezer for fast recipes.

McCormick Chipotle Chile Pepper brings a hint of smokiness to the dish.  I like substituting Chipotle Chile Pepper for regular in some dishes.  It has a bit more heat, but the smokey flavor is extra special.

Have you ever tried it on watermelon?  It’s fantastic!

In fact, watermelon and this Grilled Corn on the Cob with Chipotle Honey Butter along with the nachos would make a fantastic summer meal.

Is your mouth watering yet?

Here’s what you’ll need to make the Chipotle Chile Chicken Nachos:   [Read more…]

Slow Cooker Enchiladas – 100 Days of Summer Slow Cooker Recipes

What could be better than Enchiladas with garden fresh salsa? Enchiladas that you can “forget” about until dinner time!

Slow Cooker Enchiladas


Mexican flavor is always a hit, and doing enchiladas in the crock pot makes this so very easy! It only takes about 15 minutes to put these together, and you can customize them to your family’s preferences, too.

Click on over to Pocket Change Gourmet to try this one out.  They’d be awesome served with some fresh salsa or guacamole!

If you love using your slow cooker, check out our All Slow Cooker Weekly Meal Plan.  It’s got all the planning done for you (including the grocery list) so you can go enjoy summer!

This is day three in our 100 Days of Summer Slow Cooker Recipes series.  Find the other posts by clicking here.

100 Days of Summer Slow Cooker Recipes

Chicken Enchiladas with Red Sauce and White Cheese

Chicken Enchiladas with Red Sauce and White Cheese


There are several reasons that you’re going to want to make these chicken enchiladas.

First, they start with a rotisserie chicken.  (I’ve got a post coming next week about using Costco rotisserie chickens to stock your freezer. They make a great base for easy meals.)

Second, the sauce is easy and homemade.  It uses pantry items so you’ll likely always have the ingredients on hand.

Third, I skip that time consuming, messy step of dipping the enchilada shells in hot oil and sauce.  This pan of enchiladas can be assembled in about 20 minutes, including making the sauce.

Finally, the enchiladas are cheesy, and covered with a red sauce that’s full of flavor, but not spicy.  This is a crowd pleaser!

Here’s what you’ll need:   [Read more…]

Mexican White Queso Soup

White Queso Soup


A while back, I was brainstorming ideas for new recipes.  I decided to ask on Facebook, to see if anyone had ideas for recipes they’d like to see.  There were a number of great responses, but Kerri S. mentioned White Queso Dip.

That was all it took, and my mind skipped onto this idea for White Queso Soup.  I adapted the recipe for Cheese Soup to make it like the White Queso Dip we all love.     [Read more…]

Easy Homemade Salsa

A note from Tiffany: This is a post from contributing writer, Rachael. It’s been a while since she’s had a recipe post for us, but she is the one who puts everything together for the Traditional version of the Weekly Meal Plans. Rachael and her family lost their home to fire on Saturday. Thankfully, they are all safe. Please keep Rachael, her husband and their two little ones in your prayers. They are hanging on to this verse. “Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.”
—James 1:2–4


Want to know why I will never buy salsa again? That’s easy – it’s because I will always make it myself from here on out!

Recently a good friend of mine passed along a salsa recipe. You can find that recipe here. I tweaked the recipe and love how it turned out so I had to share with you.

Here is my recipe but just know you can customize it completely to fit your needs. You could skip the jalapeno if you don’t like spicy. You could add black beans or corn to have a different spin. If you like it chunky just add an extra can of diced tomatoes at the end. So many ideas!

Easy Homemade Salsa

What you need:

  • 1 can of whole tomatoes 28 – 32 oz, drained
  • 1 red onion, quartered
  • a couple garlic cloves whole or minced (whatever you have)
  • 2 Tbsp of lime
  • 2 tsp of salt
  • 2 tsp of cumin
  • a large handful of fresh cilantro (I used almost a whole bunch)
  • 1 can of jalapenos (I used a 4 oz can)

What to do:

Put everything in a food processor and blend until consistency is like you prefer. Serve chilled!

Note – this salsa is best once it sits together a bit in the fridge. Also, I not sure how long it lasts but it has been gone in 4-5 days in my house.

Easy Homemade Salsa
  • 1 can of whole tomatoes 28 - 32 oz, drained
  • 1 red onion, quartered
  • a couple garlic cloves whole or minced (whatever you have)
  • 2 Tbsp of lime
  • 2 tsp of salt
  • 2 tsp of cumin
  • a large handful of fresh cilantro (I used almost a whole bunch)
  • 1 can of jalapenos (I used a 4 oz can)
  1. Put everything in a food processor and blend until it's the desired consistency you like best. Serve chilled.

Rachael Walkup has been married to her best friend for 8 years. They have two kids – a 4 yr old boy and a 2 yr old  little girl. She loves to write, cook, spend time with family, and serve others. You can learn more about her by following along on twitter, her blog, or pinterest.

Oven Baked Chicken Tacos – Our Newest Family Favorite

These Oven Baked Chicken Tacos quickly sky rocketed to the top of our family favorite list.  Everyone loved them.  And they are so easy to make, plus they’re versatile.  You can alter the ingredients to suit what your family likes and what you have in the pantry.

oven baked chicken tacos


I’d seen this recipe for Oven Baked Beef Tacos from Six Sisters Stuff floating around on Pinterest.  It made my mouth water every time I saw it.  I decided a chicken version sounded great.

I’ve made these starting with raw chicken tenders that I cooked in a skillet.  And I’ve made them starting with cooked chicken that I had in the freezer.  Both ways are quick (of course, using the cooked and frozen chicken is quicker).

The first time I made them, I didn’t add any tomatoes.  I didn’t want there to be too much liquid.  But the next time, when I used cooked chicken from the freezer, they seemed a bit dry, so I added a can of drained diced tomatoes.  You really can vary these however you like.

Here’s what you’ll need:

oven baked chicken tacos ingr

Oven Baked Chicken Tacos – Our Newest Family Favorite

Serves: 6-8 servings

  • 2 Tbs. olive oil
  • 1 lb. chicken tenders
  • ½ onion, chopped
  • 1 small red bell pepper, chopped
  • ½ green pepper, chopped
  • 15 oz black bean, drained and rinsed
  • 15 oz corn, drained
  • 1 tsp. cumin
  • 1 Tbs. chili powder
  • 18 crunchy corn taco shells
  • 1 cup shredded cheddar cheese
  1. Cook chicken in a skillet till done. (You can also use pre-cooked chicken.)
  2. Remove chicken from pan and chop.
  3. Cook onion and peppers in skillet until tender.
  4. Return chicken to pan.
  5. Add beans, corn and spices.
  6. Fill taco shells and set upright in oven-proof pan.
  7. Sprinkle with cheese.
  8. Bake 350 for 5-10 minutes or until heated through.



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