Gluten Free Chicken and Bacon Taco Trays

As the strap line for the new Discovery Taco Trays says, I love tacos but hate the mess. These new little taco tracks rock my world, and we have been filling them will all sorts of yummyness. You can get the trays on their own, or with some chilli spice mix and salsa. The spice mix is excellent, much nicer than anything by old el paso. I'm not into the salsa, the husband is though.

The husband is only just starting to warm to minced meat, so I made a chilli with chicken and bacon instead! Here is the simple recipe. Feeds 3-4, add more bacon/chicken or some more beans to stretch it further depending on how hungy your guests will be. The trays just need 3 mins warm in the oven when you are ready with everything else.

chicken breast 2, chopped into small long pieces
smokey streaky bacon 8 rashers, chopped into thin fingers
kidney beans 1 small tin drained and rinsed
tinned tomatoes 1 tin
roasted red peppers 1 jar
chilli powder (1 discovery packet or 2 tbsp of another mix- if you buy a mix get a good one with cumin and add dried oregano if your mix doesn't have it in)
onion 1 chopped finely
nutmeg 1/4 tsp freshly grated
garlic 1 clove, crushed
tomato puree 2tbsp
balsamic vinegar a splish

Discovery taco trays (between 4 of us we ate two boxes in one night, so make sure you have a spare box to hand if there are more than just two of you!)

Chop chop up the chicken and bacon, I cut it into bits about as big as my little finger for the chicken, and half that for the bacon. Fry the bacon off in a big pan till the fat has all run out and it nice and crispy (not burnt though!). Now fry the onion in the bacon fat with the bacon till soft, over a low heat. Next add the chicken and fry that off, then the garlic and spices. Give these a quick fry then add the tin of tomatoes, tomato puree, nutmeg, and about half a cup of water. Drain and chop up the peppers into fingers and bob those in too. Add salt and pepper and a splish of balsamic vinegar. Cook for 30 minutes on a low heat until thick, red and yummy. Add the beans, and cook for another 10 mins.

To serve, I have the chilli in my le cruset, then the following things in more little bowls so everyone can build each taco as they like them: -

shredded iceberg lettuce
grated mild cheddar
sour cream
chopped spring onion
pickled jalapeno peppers
salsa

Pile you filling and toppings onto your tray and shove in your gob. Repeat, repeat again, say you are full, eat another one anyway, put more trays in the oven, eat just one more, and another. Lick dishes.

This is good buffet or party food, as its not too messy and people can add the toppings they like. Of course this recipe works just as well with any mince instead of the chicken, or even quorn mince and swap the bacon for some smoked paprika for the same smokey flavour.

Arrrrrrrriba!