Turkey chilli & rice tacos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
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- 2 tbsp chipotle paste
- 400g pack turkey mince
- 100g long grain ricerinsed
- 420g can kidney beanin water, rinsed and drained
- 600ml chicken stock
- 140g frozen sweetcorndefrosted
- small bunch corianderchopped
- 8 tacoshells
- ½ iceberg lettuceshredded
- 150ml pot soured cream
- grated cheese and guacamoleto serve
Nutrition: per serving
- kcal503
- fat16g
- saturates5g
- carbs56g
- sugars7g
- fibre7g
- protein38g
- salt1.16glow
Method
step 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.
step 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.
