Mexican
Mexican Chicken
1 tablespoon olive oil
1 brown onion, diced
1 garlic clove, crushed
Pinch chilli powder
1 teaspoon dried oregano
Half a 45 g packet Taco seasoning mix
500g chicken breast fillets, diced
420g can kidney beans, drained and rinsed
1/2 green or red capscium, deseeded and chopped
400 g can diced tomatoes
2-3 tablespoons tomato paste
Steamed rice to serve
1. Heat olive oil in frying pan over medium heat. Add onion, garlic, chilli, oregano and taco seasoning. Cook, stirring for 2-3 minutes or until soft.
2. Increase heat to high. Add chicken and cook for 3 minutes or until browned.
3. Reduce heat to medium-low. Add capsicum, beans, tomato paste and tomatoes.
4. Stir, cover and cook for about 15 minutes or until sauce has thickened slightly and chicken is cooked through.
5. Spoon steamed rice and chicken mixture into serving bowls.
Serves 4
Sourced with permission from www.bestrecipes.com.au and written by Sheryl.
Healthy Mexican Bean Wraps
1 medium sweet potato, thinly sliced
1 tbsp oil
6 Mexican Tortillas
450g can refried beans
6 tbsp light sour cream
6 tbsp salsa
2 fresh beetroot, peeled and grated
2 carrots, grated
2 cups baby spinach leaves
1- Toss sliced sweet potato in oil and place on a baking tray and roast in a hot oven, 200°C, for 20 minutes. Drain on kitchen paper.
2- Spread each tortilla with 1/6 refried beans, 1 tablespoon sour cream, 1 tablespoon salsa, sweet potato, beetroot, carrot and baby spinach leaves in a 5cm wide strip down the centre of the tortilla, leaving a 3cm gap at the top and bottom.
3- Roll up firmly and turn the wrap over to secure the folds.
4- Place in a heated sandwich press until toasted and warmed through
SERVES 6.
Chicken Enchiladas
2 chicken breasts, chopped
onion, finely chopped
beef stock cube
1 packet of taco-seasoning mix (use homebrand if you want a milder taste)
1 packet 6 burrito/tortilla wraps (from Mexican section at supermarket)
1 jar taco sauce
grated cheese
1- Preheat oven to 180 degrees C. Add onion, stock cube and a few spoons of water to a large saucepan, and cook over a hot stove. Stir continuously until onion browns.
2- Add chopped chicken and half the packet of taco seasoning mix. Stir to coat the chicken and onion in the seasoning, then continue stirring until chicken is brown and thoroughly cooked. Add ½ cup water to pan, and stir to create a sauce.
3- Allow chicken and sauce to simmer. Sauce should thicken.
4- Take the pan off the stove and allow the chicken to cool a bit. Prepare a casserole/baking dish by greasing it.
Tacos
- 1 onion, finely chopped
- 500g lean beef mince
- 1 packet taco-seasoning mix
- 1 packet 12 taco shells
- chopped lettuce
- chopped tomato
- 1 jar taco sauce
- grated low fat cheese
1- Add onion, stock cube and a few spoons of water to a saucepan. Heat on medium heat on stovetop. Stir continually with a wooden spoon.
2- When onion starts to brown, add mince and taco seasoning. With the wooden spoon, continually stab at mince and turn it over and over to ensure it cooks evenly and thoroughly. Add more water to pan if necessary to prevent mince from sticking to the bottom.
3- When mince is browned, put the lid on the saucepan, turn the heat on the stove to low, then leave it to simmer for at least 15 mins.
