Turkey Chilli & Rice Tacos
This recipe is a delightful fusion of flavors with a touch of smokiness and a kick of spice. The hearty turkey and rice mixture, cooked in a zesty chipotle paste, is complemented by the addition of kidney beans and corn. Topped with fresh coriander and served in crispy taco shells with shredded lettuce and cool soured cream, it’s a fun and customizable dinner option for any occasion.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
35M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 503 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 1.16 milligram of sodium
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