Turkey chilli & rice tacos

• chipotle paste↗2 tbsp tbsp
• pack turkey mince↗400g g
• long grain rice↗100g g

  rinsed

• can kidney bean↗420g g

  in water, rinsed and drained

• chicken stock↗600ml ml
• frozen sweetcorn↗140g g

  defrosted

• coriandersmall bunch

  chopped

• 8 taco

  shells

• iceberg lettuce↗½

  shredded

• pot soured cream150ml ml
• grated cheese and guacamole

  to serve

Step-by-step instructions

1. 1

   Heat the paste in a frying pan with a lid. When hot, add the mince and cook until browned, breaking it up well with a fork. Stir in the rice and beans, and mix well, then add the stock.

2. 2

   Cover and simmer for 20-25 mins until the rice is tender, then stir in the sweetcorn and scatter over the coriander. Heat the taco shells following pack instructions, then serve with the mince mixture, lettuce and soured cream. Let everyone build their own dinner, adding grated cheese and guacamole.