Tex Mex Chicken, Potato

and Zucchini Casserole
Calorie smart
We think all family members are likely to enjoy this one!
Cooking time: 40 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Chicken sauce

Tomato paste
0 Grams
Chopped tomatoes
0 Grams
Chicken stock cube
0 Pieces


1 Boil potatoes
Preheat oven to 200°C/180°C fan. Thoroughly wash potatoes. Cook potatoes in a pot of salted boiling water for 12-15 min until tender. Once cooked, drain and leave to steam dry in a colander. Once cooled slightly, peel and slice.
2 Prep vegetables
Meanwhile, peel and chop onion. Peel and finely chop garlic. Slice zucchini finely.
3 Make chicken sauce
Heat oil in a pan over medium-high heat. Fry chicken mince and onion for 4-5 min. Add garlic, taco seasoning and tomato paste and fry for 2 min. Add chopped tomatoes, water and chicken stock cube. Reduce the heat to low and simmer for for 7-10 min. Season with salt and pepper.
4 Bake
Pour half of the chicken sauce over the base of an oven dish. Layer with potato and zucchini slices. Top with the remaining chicken sauce. Sprinkle with cheddar and bake for 15-20 min until the potatoes are tender and the surface is browned.
5 Serve
Meanwhile, halve the cherry tomatoes. Leave the casserole to cool for 5 min. Serve with cherry tomatoes sprinkled on top or on the side.
Tips for fussy eaters
Can't handle the heat? Go easy on the spices!
Pro tip
You can prep this one ahead until it's ready to go in the oven.

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