Mexicorn Tacos
1 lb ground chicken breast, skinless or ground beef
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.