Chicken and corn tacos

Ingredients (Serves 4 child portions)

• 1 tbsp olive oil
• 1 small onion (about 75g/3oz), peeled and finely chopped
• 1 clove garlic, crushed
• 1⁄2 green chilli, deseeded and diced
• 1⁄2 tsp chilli powder, or to taste
• 250g/9oz minced chicken
• 1 x 400g can chopped tomatoes
• Pinch of dried oregano
• 2 tbsp tomato purée
• 50ml/2fl oz chicken stock
• 1 tsp sugar
• 1 x 198g can Green Giant sweet corn, drained
• Salt and freshly ground black pepper

To serve

• Frilly lettuce
• 1 pack Old El Paso taco shells
• Sour cream, salsa and guacamole

Heat the oil in a non-stick frying pan and sauté the onion for 5 minutes until soft. Add the garlic, green chilli and chill powder and cook for 3-4 minutes until aromatic. Transfer to a medium saucepan.

Add the chicken to the frying pan and brown all over, then add to the onion mixture along with the remaining ingredients.

Simmer for 35-40 minutes until the sauce thickens.

Season to taste.

Line 4 taco shells with frilly lettuce and spoon the chicken and corn mix on top.

Serve on a bed of lettuce with an assortment of dips, such as salsa, sour cream and guacamole, in bowls.