Tacos with beans, chicken and corn
Nutrition Info.(per serve)
500g chicken minceground beefX
1 cup frozen cornsweetcornX
3 tablespoons Mexican spice
400g can red kidney beans in spring water
1 cup frozen mixed vegetables
8 cornsweetcornX taco shells
1/2 cup crumbled feta, to serve
4 tablespoons fresh coriandercilantroX leaves, to serve
lime wedges, to serve
Total fat 17g
Saturated fat 6g
Dietary fibre 11g
- Preheat oven to 200°C.
- Spray a saucepan with oil and set over a medium heat. Add chicken minceground beefX and cook, stirring occasionally, for 10 minutes until nicely browned.
- Add cornsweetcornX and spice and cook, stirring, for 2 minutes. Add kidney beans and frozen veges and cook, stirring, for 5-8 minutes.
- While beans and vegetables cook, in the oven heat taco shells according to packet instructions.
- To serve, spoon the chicken mix into the tacos, top with feta, coriandercilantroX and squeeze over lime juice.
Make it gluten free: Check Mexican spice is gluten free.