Tex Mex Chicken, Potato

Name: Tex Mex Chicken, Potato and Zucchini Casserole
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 0 Grams of Tomato paste; 0 Grams of Chopped tomatoes; 0 Pieces of Chicken stock cube

and Zucchini Casserole

We think all family members are likely to enjoy this one!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Family Friendly

40 min

Tex Mex Chicken, Potato and Zucchini Casserole

We think all family members are likely to enjoy this one!

Cals NaN · Prot NaN · Carbs NaN · Fat NaN

Family Friendly

Ingredients

Chicken sauce

Tomato paste

0 Grams

Chopped tomatoes

0 Grams

Chicken stock cube 4*5*9*15*

0 Pieces

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.