Mexican Chicken Bake Recipe

Mexican Chicken Bake


  • 500g
    Chicken mince
  • 1 pkt
    MAGGI Chilli Con Carne Recipe Base
  • 1 small (80g)
    olive oil
  • 400g can
    chopped tomatoes
  • 1 small (80g)
    onion, finely diced
  • 300g
    corn kernels, rinsed and drained
  • 400g can
    kidney beans, rinsed, drained
  • 1 (200g)
    red capsicum chopped finely
  • 1/2 cup
    fresh coriander leaves
  • tasty shredded cheese

How to Cook

Prep Time: 15 minutes | Cooking Time: 25 minutes
  1. Preheat oven to 180°C/160°C fan forced. Heat 1 tbsp oil in a large non-stick frying pan over medium- high heat; add chicken; cook for 4-5 minutes or until browned; add onion and cook for 2 minutes; Combine Recipe Base chopped tomatoes and ½ cup water in a jug and add to pan; add corn, red beans and bring to boil. Pour into a baking dish; cover with cheese and bake for 10 minutes or until golden brown.

  2. Meanwhile combine capsicum and coriander in a medium bowl and set aside.

  3. Remove bake from oven and allow 5 minutes to slightly cool. Top with salad and spoon on sour cream