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For the dip:
- Mix together all the ingredients for the chilli cream sauce until combined, then cover and refrigerate until ready to serve.
- Heat the olive oil in a large pan over a medium heat. Add the onion and garlic and cook for 2-3 minutes until softened.
- Add the mince and cook for five minutes, breaking up the meat with a wooden spoon, until lightly browned.
- Add the remaining ingredients and cook for another two mintes until the tomatoes have softened. Season to taste and serve in taco shells with the chilli cream sauce.
225kcals, 12.7g fat (4.0g saturated), 5.5g carbs, 1.5g sugars, 23.0g protein, 1.4g fibre, 0.093g sodium
ChickenDinnerDiabetic-friendlyLow-fatLeftoversMexicanFamily mealsCuisinesQuick and easyBudget mealsComfort foodMake it Healthy
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