Turkey chilli & rice tacos
These Mexican corn tortilla shells are filled with chilli con carne made with healthy and thrifty turkey mince
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 35 mins
FREEZE turkey chilli only
- 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.
- 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.
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.
PER SERVING
503 kcalories, protein 38g, carbohydrate 56g, fat 16 g, saturated fat 5g, fibre 7g, sugar 7g, salt 1.16 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1813640/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 35 mins
FREEZE turkey chilli only
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
PER SERVING
503 kcalories, protein 38g, carbohydrate 56g, fat 16 g, saturated fat 5g, fibre 7g, sugar 7g, salt 1.16 g
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19 January 2012
Shurleywurley rated and commented on this recipe
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