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Mexican

Mexican Chicken Bake

1
25 Min
Easy
This is one of my favourite Mexican recipes. With capsicum, corn and kidney beans it has got all the essentials of a great Mexican recipe, but uses chicken mince for a tasty twist.

Ingredients

-
4 portions
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1 pkt
  ( 70 g )
Maggi 2 Minute Noodles Chicken Wholegrain
500 g
Chicken mince
1 pkt
Maggi Chilli Con Carne Rb
1 tbsp
Olive Oil
1 
  ( 240 g )
Onions
400 g
  ( 1 can )
Can Chopped Tomato
0.5 cup
  ( 125 ml )
Tap Water
300 g
Canned Corn
400 g
  ( 1 can )
Bean, Red Kidney, Canned
1 
  ( 200 g )
Red Capsicum
0.5 cup
Fresh coriander Leaves
0.5 cup
  ( 60 g )
Grated Tasty Cheese
0.5 cup
  ( 120 g )
Low Fat Sour Cream

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Nutrition Value

Energy
573.14 kcal
Carbohydrates
51.24 g
Protein
43.94 g
Fats
18.77 g
Sugars
14.21 g
Information per serving
Lets Cook

Instruction

25 Minutes
Step 1
17 Min
Preheat oven to 180°C/160°C fan forced. Heat 1 tbsp oil in a large non-stick frying pan over medium- high heat; add chicken; cook for 4-5 minutes or until browned; add onion and cook for 2 minutes; Combine MAGGI Chilli Con Carne Recipe Base, chopped tomatoes and water in a jug and add to pan; add corn, red beans and bring to boil. Pour into a baking dish; cover with cheese and bake for 10 minutes or until golden brown.
Step 2
3 Min
Meanwhile combine capsicum and coriander in a medium bowl and set aside.
Step 3
5 Min
Remove bake from oven and allow 5 minutes to slightly cool. Top with salad and spoon on sour cream
Mexican Chicken Bake

Step 1 of 3

Preheat oven to 180°C/160°C fan forced. Heat 1 tbsp oil in a large non-stick frying pan over medium- high heat; add chicken; cook for 4-5 minutes or until browned; add onion and cook for 2 minutes; Combine MAGGI Chilli Con Carne Recipe Base, chopped tomatoes and water in a jug and add to pan; add corn, red beans and bring to boil. Pour into a baking dish; cover with cheese and bake for 10 minutes or until golden brown.

Mexican Chicken Bake

Step 2 of 3

Meanwhile combine capsicum and coriander in a medium bowl and set aside.

Mexican Chicken Bake

Step 3 of 3

Remove bake from oven and allow 5 minutes to slightly cool. Top with salad and spoon on sour cream

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J Jess
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Was extremely hot and left an unpleasant taste and burning sensation in the mouth. No indication on packaging if it was hot or mild!

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