Turkey Chilli & Rice Tacos

These Mexican corn tortilla shells are filled with chilli con carne made with healthy and thrifty turkey mince

• Cooking Time Prep 5 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  503

• Protein

  38g

• Carbs

  56g

• Fat

  16g

• Saturates

  5g

• Fibre

  7g

• Sugar

  7g

• Salt

  1.16g

Ingredients

• 2 tbsp chipotle paste
• 400g pack turkey mince
• 100g long grain rice, rinsed
• 420g can kidney beans in water, rinsed and drained
• 600ml chicken stock
• 140g frozen sweetcorn, defrosted
• small bunch coriander, chopped
• 8 taco shells
• ½ iceberg lettuce, shredded
• 150ml pot soured cream
• grated cheese and guacamole, to serve

Directions

1. Heat the paste in a frying pan with a lid. When hot, add the mince and cook until browned, breaking it up well with a fork. Stir in the rice and beans, and mix well, then add the stock.
2. Cover and simmer for 20-25 mins until the rice is tender, then stir in the sweetcorn and scatter over the coriander. Heat the taco shells following pack instructions, then serve with the mince mixture, lettuce and soured cream. Let everyone build their own dinner, adding grated cheese and guacamole.

Categories: All Christmas