Mexican-inspired Chicken Skillet

Ingredients

• 500g chicken mince
• 1-2tbsp olive oil
• 2 small sweet peppers
• 1 red onion
• 1 small can of sweetcorn, 150g
• 1 can of red kidney beans, 400g
• 200g chopped tomatoes
• 1 tbsp of tomato paste
• 100ml of water
• 100g mild cheddar cheese
• 4-5 tsp of taco seasoning
• 1 lime
• a handful of fresh coriander leaves

For serving

• Tortilla chips
• Guacamole

Method

Prepare the taco seasoning according to our recipe.

Grate the cheese and set it aside.

Open the cans of sweetcorn and kidney beans, then drain them.

Peel and finely chop the onion.

Wash, deseed, and dice the peppers into small pieces.

Chop the fresh coriander.

Heat the olive oil in a large pan and add the chicken mince.

Cook for about 4–5 minutes, stirring frequently, until the chicken is fully cooked.

Add the onion, peppers, sweetcorn, and kidney beans. If needed, add a little more olive oil.

Continue to cook, stirring often, for about 4 minutes, until the vegetables soften.

Add the chopped tomatoes, taco seasoning, 1 tablespoon of tomato paste, and 100 ml of water.

Bring the mixture to the boil, then reduce to medium-low heat and simmer for about 5 minutes, stirring frequently.

Squeeze the lime juice over the pan, then add the grated cheese.

Cover and cook for a few more minutes until the cheese has melted.

Remove from the heat, sprinkle with the chopped coriander, and serve with tortilla chips and guacamole.