Chicken and Corn Tacos

You can either serve this in Old El Paso taco shells or in a bowl, topped with a little sour cream, grated cheese and served with tortilla chips.


. 1 tbs olive oil

. 1 small onion (80g/3oz), finely chopped

. 1 clove garlic, crushed

. 1/4 green chilli, deseeded and diced

. 1/4 tsp chilli powder (or to taste)

. 250g/9oz minced chicken

. 1 x 400g/14oz can chopped tomatoes

. 1/4 tsp dried oregano

. 2 tbs tomato puree

. 50ml/2 fl oz chicken stock

. 1 tsp sugar

. 1 x 198g can Green Giant sweetcorn, drained

. 1 x lettuce

. 1 x pack of Old El Paso Taco Shells

. Sour cream, grated cheddar to serve


. Using non stick frying pan, saute the onion in the oil for 5 minutes, until soft.

. Add the garlic, green chilli and chilli powder and cook a further 3-4 minutes, until aromatic. Transfer to a medium saucepan.

. Brown the chicken in the frying pan then add to the onion, along with the remaining ingredients.

. Simmer for 35-40 minutes, until the sauce thickens. Season to taste.

. Serve in bowls, topped with sour cream and cheese and with tortilla chips on the side.

Serves: 4 child portions

Cooking time: 50mins

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