Turkey chilli & rice tacos
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 35 mins
A star rating of 4.7 out of 5.8 ratingsRate
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These Mexican corn tortilla shells are filled with chilli con carne made with healthy and thrifty turkey mince
Freezable (Freeze turkey chilli only)
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp chipotle paste
-
400g pack turkey mince
-
100g long grain rice
rinsed
-
420g can kidney bean
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
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Nutrition: per serving
-
kcal503
-
fat16g
-
saturates5g
-
carbs56g
-
sugars7g
-
fibre7g
-
protein38g
-
salt1.16g
low
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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.
RECIPE TIPS
HEALTHY BENEFITS
Turkey mince, a low-fat alternative to beef mince, is rich in selenium and iron. It’s a good choice for a wintry chilli, as it’s rich in tryptophan, the protein needed to produce serotonin, the feel-good hormone.
Recipe from Good Food magazine, December 2011
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A star rating of 4.7 out of 5.8 ratings
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