Mexican Chicken Taco Bowl
Prep:  10 minutes
Cook:  20 minutes
Serves:  4
Average: 4 (21 votes)
Difficulty:
Cuisine:
Saved:
Mexican
222
Recipe by: Rosella
Use chicken mince to make this organic Mexican taco bowl. The Mexican mince mixture is freezer-friendly and great for easy meal-prepping too. 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 more.
Credit: Whisk Media Group
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Mexican Chicken Taco Bowl
Ingredients:
Mexican Chicken Mince
Tomato Salad
Taco bowl
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
Rosella Organic Tomato Sauce
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