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Mouth-watering Mexican flavours spring to life in this very easy chicken mince and bean taco recipe.
Ingredients (serves 4)
1 tablespoon olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
250g chicken mince
410g can chopped tomatoes with roasted capsicum
125g can kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
1 teaspoon Mexican chilli powder
1 teaspoon caster sugar
12 taco shells
1 cup shredded iceberg lettuce
1 carrot, peeled, grated
2 small tomatoes, finely chopped
1/2 cup low-fat grated tasty cheese
Method
Preheat oven to 180°C/160°C fan-forced. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 to 6 minutes or until browned.
Add canned tomatoes, beans, corn, chilli powder and sugar. Bring to the boil. Reduce heat to medium-low. Cook for 10 minutes or until mixture has thickened.
Bake taco shells for 5 minutes or until browned. Spoon mince mixture into shells. Top with lettuce, carrot, tomato and cheese. Serve.
Source
Super Food Ideas - March 2008, Page 55
Recipe by Claire Brookman
More Chicken Recipes:
Chicken Parmigiana
Chicken cacciatore
Chicken pasties
Chicken stroganoff
Chicken provencale
Citrus chicken
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