Ingredients

• MEXICAN CHICKEN MINCE
• 1 tablespoon oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 500g chicken mince
• 2-3 teaspoons Mexican spice blend
• 2-3 teaspoons Mexican spice blend
• 2-3 teaspoons Mexican spice blend
• TOMATO SALAD
• 250g cherry tomatoes, chopped
• 3 green onions, chopped
• 1 lime, juiced, plus extra wedges to serve
• Salt and pepper
• TACO BOWL
• 450g sachet microwave basmati or white long grain rice
• 450g sachet microwave basmati or white long grain rice
• 400g can corn kernels, drained and rinsed
• 1 avocado, diced
• Chopped iceberg lettuce
• Grated Mexican cheese, sour cream, Rosella Organic Tomato Sauce and salted corn chips to serve

METHOD

Mexican Chicken Mince 

1. Heat oil in a large non-stick frying pan. Add onion and garlic. Cook for 3 minutes. Add mince and cook, stirring, until browned and crumbly. Stir in spices, tomato sauce, stock cube and water. Simmer for 10 minutes or until thickened and mince is tender.  

Tomato Salad 

1. Combine tomato, green onions and lime juice and mix well. Season with salt and pepper.

Taco Bowl 

1. Heat rice according to packet instructions. Divide amongst four bowls. 
2. Arrange chicken mince, tomato salad, beans, corn and iceberg lettuce over the top. Add avocado. Serve topped with grated cheese, sour cream, corn chips and an extra drizzle of tomato sauce. 

Tips & Hints 

• Use store bought salsa and guacamole if you’re short on time. 
• Choose any type of mince such as beef, pork or turkey. 
• The mince mixture is freezer-friendly and great for meal prep. Freeze in portions for up to two months. Defrost in the fridge, reheat on the stove or in the microwave and use in tacos, enchiladas and nachos.