READY IN 35 mins

Tex Mex Stir Fry

Read Reviews (13)

"My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese." — draynivl

Directions

Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
To serve, sprinkle each portion with Cheddar cheese.

Kitchen-Friendly View

PREP 20 mins
COOK 15 mins
READY IN 35 mins

Reviews More Reviews

Mar 01, 2010

My family loved this recipe. Only changes I made include the following: instead of a green bell pepper I used a yellow bell pepper, also my son put his in a flour tortilla wrap - then everyone else did the same. It was great either way. Thanks for a great recipe!

—Wanda Rohlfing

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Apr 08, 2010

This was quite good, but we thought it could use a little more flavour. I made as written other than using my own taco seasoning (way less sodium that way). Next time I will add an onion with the peppers and add some taco seasoning to that as well. I would also let it simmer for more than 5 minutes to let the flavours blend more.

—Bobbi123

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18 Ratings

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Sep 16, 2011

Very tasty!! I did add some cooked rice at the end and a little corn. Great with tortillas or by itself.

—motherof2

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May 31, 2012

Excellent and super easy. I just sauted everything together and it was done in just a few minutes. Served in whole wheat tortillas. thank you for sharing.

—OODLES_OR

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Feb 06, 2013

I was looking for a recipe to use some bell peppers in and came across this. It was very easy and was a big hit with the family. It was a little dry so I added more salsa and let it simmer down. Also, didn't quite have enough chicken so I added some steamed corn. Served this with some steamed rice, refried beans and tortillas. I'm sure the family will have me make this one again.

—aaron7179

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Mar 01, 2012

I made exactly as listed; used my own taco seasoning mix and homemade salsa. This was a huge hit in my house, even my 2 year old loved it. Very little leftover. This is definitely going on weekly rotation.

—Danielle

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Aug 25, 2011

This was a great recipe! I ended up using it for Mexican Egg Roll stuffing... yummy! I cut the salsa amount down a bit so it wouldn't be too runny. I used some of the extra cooked chicken as part of my lunch the next day. Very good!

—Daisy K

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Mar 23, 2013

What a great, fairly simple dish. I was out of rice, so I served it over linguini pasta and it was fantastic.

—Lholdren

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Nutrition

Calories
333 kcal
17%

Carbohydrates
13.3 g
4%

Cholesterol
94 mg
31%

Fat
15.9 g
24%

Fiber
1.7 g
7%

Protein
32.1 g
64%

Sodium
945 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tex Mex Stir Fry

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 333
** Calories from Fat: 143

% Daily Value *
** Total Fat 15.9g 24 %
** Saturated Fat 7.3g 36 %
** Cholesterol 94mg 31 %
** Sodium 945mg 38 %
** Potassium 437mg 12 %
** Total Carbohydrates 13.3g 4 %
** Dietary Fiber 1.7g 7 %
** Protein 32.1g 64 %
** Sugars 4.3g
** Vitamin A 29 %
** Vitamin C 104 %
** Calcium 29 %
** Iron 16 %
** Thiamin 14 %
** Niacin 134 %
** Vitamin B6 43 %
** Magnesium 15 %
** Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.