We are big fan of all food Mexican in this house so this dinner is of course, a winner. It’s super simple and easy to make, and it’s a great alternative to it’s beefy cousin. Serve it up with some rice or tortillas and have yourself a dinner fiesta!
1 tablespoon olive oil
1 red onion, chopped finely
2 cloves garlic, crushed
500g chicken mince
2 rindless bacon slices, roughly chopped
1 red capsicum, chopped finely
1 tablespoon Mexican spice mix
1 fresh long red chilli, chopped finely
2 x 400g cans chopped tomatoes
1 x 400g can kidney beans, rinsed and drained
- Heat the oil in a large saucepan. Add the chicken, garlic, onion, bacon and capsicum and cook, stirring, until cooked through. Add the Mexican spice mix and chilli. Cook, stirring, until fragrant.
- Add the tomatoes to the pan and simmer, covered for about 30 minutes.
- Add the beans and simmer, uncovered for about 15 minutes or until the sauce has thickened. Season to taste.
- Serve with warmed tortillas and a generous dollop of sour cream.
Prep and cooking time: 1 hour