Loaded Mexican Chicken and Potato Skillet

Seriously, I know. Here I am, back again, with yet another delicious Mexican dinner idea. But really, how can you ever get enough of Mexican flavors? They add spice to my soul. And this skillet? It combines the flavors I can’t get enough of, with the ingredients I love, and tops it all with a deliciously easy seasoned sour cream. And, as we all know, everything is better with seasoned sour cream. Before I get too hungry, let me show you how to make this amazing, one-pan dinner.

First, let’s start with the ‘taters. I grabbed some pre-peeled, pre-chopped potatoes from the refrigerated section of my grocery store for a time-saving shortcut. Layer them at the bottom of the skillet, cover and cook for 12 to 15 minutes. If you don’t have a skillet, no sweat! An oven-safe, 13 x 9 glass baking dish would also work wonderfully. Once cooked, transfer to a bowl and keep warm.

To bulk it up, I cut up a pound of boneless, skinless chicken breasts into bite-sized chunks and cooked them in the same skillet, adding 1-tablespoon oil. Next, I added back in the potatoes and stirred in diced tomatoes until all of that goodness was hot and ready to go. Then comes the bacon. Sprinkle on a cup of chopped bacon. (Using the prepackaged stuff from the salad-dressing aisle is A-OK!)

Then sprinkle on a generous handful (about a cup) of shredded cheddar. Spice-lovers, you may want to try using a mix of cheddar and pepper jack, just sayin’.

On top of that cheese, sprinkle on some freshly chopped green onion.

While the skillet finishes on the stove, whip up some seasoned sour cream topping. All you need is 8-ounces of sour cream, plus one tablespoon from this Old El Paso packet of magic and a spoon to stir it together.

When your skillet is ready, spoon a big dollop of that zesty sour cream on top along with another diced green onion. I may have thrown some more bacon on top too, but, you know, that’s just me. Dish up and top with more sour cream if you care to, I won’t judge.