Anita's Tried & True Heart Healthy Recipes

Mexicorn Tacos

Adapted from
12 servings

1 lb ground chicken breast, skinles 11 ozs Mexicorn, drained 
3/4 c water 8 ozs salsa 
1 1/4 ozs low-sodium taco seasoning mix 12 whole taco shells, warmed 
3/4 tsp salt 4 ozs low-fat cheddar cheese, shredded 
In a large skillet, cook chicken until no longer pink. Stir in water, seasoning mix, and salt. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for five minutes or until thickened. Stir in corn and salsa. Fill taco shells evenly with chicken mixture. Top with cheese.
Nutritional Analysis per serving (12 servings total)
Calories 164   %CFF 27 %
Total Fat 5 g   Saturated Fat 0.8 mg
Protein 12 g   Cholesterol 24 g
Carbohydrates 14 g   Sodium 608 mg
Sugars 2 g   Fiber 2 g
3.2 WW Points
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