Mexican
Mexican Chicken Bake
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.
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
.
Nutrition Value
Energy
573.14 kcal
Protein
43.94 g
Carbohydrates
51.24 g
Sugars
14.21 g
Fats
18.77 g
Information per serving
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
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