Name: Mexican chicken and bean pot pies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon oil; 500 gram chicken thigh fillets, cubed; 1 small onion, chopped; 1 small red capsicum, seeded, chopped; 1 50g sachet burrito seasoning mix; 400 gram can diced tomatoes; 420 gram can kidney beans, drained, rinsed; 310 gram can corn, drained, rinsed; 3 corn tortillas, cut into squares; 2/3 cup (80g) low-fat grated cheese

Ingredients

1 tablespoon oil

500 gram chicken thigh fillets, cubed

1 small onion, chopped

1 small red capsicum, seeded, chopped

1 50g sachet burrito seasoning mix

400 gram can diced tomatoes

420 gram can kidney beans, drained, rinsed

310 gram can corn, drained, rinsed

3 corn tortillas, cut into squares

2/3 cup (80g) low-fat grated cheese

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Heat oil in a saucepan on medium. Cook chicken, in batches, 3 minutes or until brown. Remove from pan. Add capsicum and onion. Cook 3-5 minutes, stirring, until soft. Return chicken to pan with seasoning mix. Add tomato and 1/2 cup water; simmer 3 minutes.

3.Stir through beans and corn. Season to taste. Divide mixture between six 1-cup ramekins. Top with combined tortilla and cheese. Bake 15 minutes, until crisp and golden. Serve.

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Ingredients

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