Chilli con carne tacos
Skill level: Easy peasy
Chilli con carne is a classic Mexican dish that so simple to make and great for a Tex Mex themed dinner party meal. Serve your chilli con carne in crisp taco shells with fresh shredded lettuce and grated cheese for a delicious finish. The softness of the mince and the crisp taco shells make a great combo. This recipe is quick and easy and perfect for sharing.
- 2tbsps sunflower oil
- 2 onions, peeled and chopped
- 1 clove garlic, peeled and crushed
- 1 level tsp ground cumin
- 1 level tbsp chilli powder — mild or hot
- 500g lean minced beef
- 400g can chopped tomatoes
- 1 level tsp dried oregano
- 1 bay leaf
- 1 level tbsp tomato pure'e
- 400g can kidney beans, drained
- 50-75g dark chocolate
- Salt, to taste
- Taco shells, shredded lettuce and grated cheese, to serve
If the sauce thickens too much, stir in a little boiling water to thin it to the desired consistency.
- Heat the oil in a pan and add the onion and garlic. Cook over a medium heat for about 7-10 mins, or until the onion has softened. Add the cumin and chilli to the pan and cook for 1-2 mins.
- Add the minced beef and cook for about 5 mins, stirring it occasionally, until the meat has browned all over. Then stir in the canned tomatoes, oregano, bay leaf and tomato purée.
- Bring the mixture to the boil, then reduce the heat and simmer gently for about 30 mins.
- Stir the kidney beans into the mixture and heat through. Add the chocolate and stir until melted. Add salt to taste.
- Serve chilli con carne in a taco with some shredded lettuce and grated cheese on top.
Fancy making a traditional chilli con carne? Try our classic chilli con carne recipe
Nutritional information per portion
- Calories 215(kcal)
- Fat 11.0g
- Saturates 4.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.