Tex Mex Dish - Chicken and Corn Tacos

You can either serve this Tex Mex dish in tacos shells or in a bowl, topped with a little sour cream and grated cheeseand served with tortilla chips.   If you want this to be very mild then only add a small amount of chilli, however its surprising that many children like their food quite spicy... 

Ingredients

1 tbs olive oil
1 small onion (80g/3oz), finely chopped
1 clove garlic, crushed
1/4 green chilli, deseeded and diced
1/4 tsp ground cumin
1/4 tsp chilli powder (or to taste)
250g/9oz minced chicken
1 x 400g/14oz can chopped tomatoes
1/4 tsp dried oregano
2 tbs tomato puree
50ml/2 fl oz chicken stock
1 tsp sugar
1 x 198g can Green Giant sweetcorn, drained
Frilly lettuce
Tacos shells
Sour cream, grated cheddar and tortilla chips, to serve.

Method:

Using non stick frying pan, saute the onion in the oil for 5 minutes, until soft. Add the garlic, chilli, cumin, and chilli powder and cook a further 3-4 minutes, until aromatic. Transfer to a medium saucepan.

Brown the chicken in the frying pan then add to the onion, along with the remaining ingredients. Simmer for 35-40 minutes, until the sauce thickens. Season to taste.

Line the tacos shells with frilly  lettuce and then spoon in the chicken mixture.

Alternatively, serve in bowls, topped with sour cream and cheese and with tortilla chips on the side.

Makes 2 adult portions or 4 child portions.