Mexican Chicken Bake

I’m really into Mexican flavours at the moment and here’s a recipe I threw together that came out a treat! The kids loved it, it’s only 285 calories per serve and we had it the next day for lunch, wrapped in tortillas – yum! You can serve it with a fresh green salad or toasted tortillas. I hope you love it too!

Ingredients (serves 6)
1 red onion, chopped
400g chicken breast, chopped
1 sachet taco seasoning
1 red capsicum, chopped
1 carrot, grated
1/2 can corn kernels
1 tin tomato soup
1 tin red kidney beans, drained and lightly mashed
1/2 cup white rice
50g cheese, grated

Method
Heat a frying pan over medium heat.  Cook onion until soft, then add chicken and cook until browned. Add taco seasoning and stir to combine.

Add capsicum and carrot and cook for a further few minutes, until soft (add a bit of water if it’s sticking).  Add corn, soup, kidney beans and about half a cup of water and stir well to combine.

Add rice, reduce heat to low and simmer for about 20 minutes, stirring occasionally, until rice is cooked.

Serve sprinkled with the cheese.  You can serve it with salad or tortillas.

 

Vanessa Gibson
mums-in-the-kitchen.blogspot.com.au

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