Chicken & Black Bean Taco Filling

• 2 T. Extra-virgin olive oil
  
• 1 1/2 lb. chicken (boneless or not, whatever you have on hand)
  
• 1 t. cumin
• 1/2 t. salt
• 1/4 t. pepper
• 2 1/2 c. fully cooked black beans
• 1 bag frozen corn
• 1 large jars salsa (or 2 regular sized jars)
• 1/2 c. water
• 2 t. cumin
• 1 t. chili powder
• 1 t. salt

1. Heat olive oil in a large skillet. Season chicken with 1 t. cumin, 1/2 t. salt & 1/4 t. pepper. Add chicken to skillet. Cook for 5-8 minutes, flip, cover skillet and continue cooking until chicken is fully cooked.
2. Remove chicken from skillet. Shred meat and return to pan. Add all remaining ingredients. Bring to a boil and simmer for 5 minutes.

*This should make enough for 3 meals, depending on how much you use. It freezes perfectly in a freezer bag and thaws overnight in the refrigerator.

***************************************************************
(My new favorite multi-purpose mixture is a stretchy chicken taco filling. We have been eating this as traditional tacos for a long time. But over the past few months I have been playing around with it more and finding lots of other ways to use it.
It makes delicious quesadillas. This is our favorite way to use any leftovers we have after having it as tacos one night. We all like it so much I think I should use this in regular rotation and not just for leftovers.

I used it as the meat layer in a Mexican tortilla lasagna a few weeks ago. It was such a delicious and filling dinner.

Some other things I've done with it:

• Served over rice with shredded cheese on top
• Mexican pizza topping
• Mexican French bread pizzas (So good!!)
• With scrambled eggs for breakfast burritos
• Nacho topping
• Taco salad
• Thinned with 1 can tomato sauce and 1 1/2 c. chicken stock, plus some extra spices and tortilla strips for a chicken tortilla soup)