Mexican Chicken & Mashed Potato
- 150 g Chicken Thighs Diced
- 80 g Red kidney Beans Drained and wrinced
- 50 g Salsa Dip El Tora Mild
- 6.5 g Taco Seasoning El Tora
- 130 g Spudlite Cook & Mash
- 5 g Butter Use to mash the potatoes
Dice the chicken thighs. Peel & dice the potatoes.
Add the potatoes to a pot and cover with water. Cook the potatoes.
Brown the thighs in a hot pan. Add Taco Seasoning and combine. Add the Salsa Dip and mix. If the mixture is too think, add some water.
When the potatoes are cooked, drain and mash by adding the butter and, mash to remove lumps.
Serve chicken and mash, enjoy!
Calories: 411kcalCarbohydrates: 36gProtein: 39.5gFat: 14.2g
