Chicken Tacos

Ingredients:

1 tablespoon olive oil
one medium red onion, finely chopped
two garlic cloves, crushed
250g chicken mince
410g can chopped tomatoes with roasted capsicum
125g can kidney beans, drained, rinsed
125g can corn kernels, drained, rinsed
one teaspoon Mexican chilli powder
one teaspoon caster sugar
12 taco shells
one cup shredded iceberg lettuce
one carrot, peeled, grated
two little tomatoes, finely chopped
1/2 cup low-fat grated tasty cheese

Method:

1. Preheat oven to 180°C/160°C fan-forced. Heat oil in a frying pan over medium heat. Add onion & garlic. Cook for three to four minutes or until tender. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for five to 6 minutes or until browned.

2. Add canned tomatoes, beans, corn, chilli powder & sugar. Bring to the boil. Reduce heat to medium-low. Cook for ten minutes or until mixture has thickened.

3. Bake taco shells for five minutes or until browned. Spoon mince mixture in to shells. Top with lettuce, carrot, tomato & cheese. Serve.