1 cup cheddar cheese, shredded
1 cup canned corn
1 onion, chopped
2 lb boneless chicken thighs (or chicken breast) cut into bite size pieces
1 tbsp Tex Mex seasoning
1 tbsp chili powder
1 can (15 oz) no salt added tomato sauce
1½ cups mild salsa
2 cans (15 oz) red kidney beans
Jo Cooks
I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.
http://www.jocooks.com/
Homemade Tzatziki Sauce
Bechamel Sauce
Oyster Sauce Chicken
Spicy Fish Taco Bowls