Fill crispy taco shells with our delicious and cheap pea and beef chilli, then top with lettuce and cheese for a Mexican-style family meal in just over half an hour
- 500g beef mince
- 1 onion, peeled and finely diced
- 1 clove garlic, peeled and crushed
- 1tsp cumin seeds
- 1/2tsp chilli powder
- 2 tbsp tomato puree
- 1 tin haricot beans, drained and rinsed
- 150ml passata
- 300g frozen peas
- 1tbsp tomato ketchup
- Dash of Worcestershire sauce
- Sea salt and black pepper
- 2tbsp vegetable or rapeseed oil
- To serve the tacos:
- Pack of taco shells
- Grated cheese
- Shredded lettuce
- Soured cream (optional)
Heat 1tbsp of the oil in a large, deep frying pan and brown the mince well in two batches, making sure it is well broken up and browned evenly. Remove from the pan and set aside.
Heat the remaining tbsp of oil in the pan and add the onion. Cook gently for 5 – 10 mins until softened and translucent. Add the garlic, cumin seeds and chilli powder to taste, depending on how hot you like your chilli. Cook the garlic and spices with the onion for 1 minute, then add the tomato puree and cook, stirring for a further min. Add the haricot beans to the pan and coat with the onion and spice mixture, then return the browned mince to the pan and mix well.
Add the passata, tomato ketchup and Worcestershire sauce, and season to taste with sea salt and black pepper. Bring to the boil, and simmer gently for 10 – 15 mins, until the liquid has reduced and the chilli has thickened. Add the frozen peas and simmer for a further 3 mins.
Serve the chilli in the taco shells, with grated cheese, shredded lettuce and soured cream on the side.
You can use any mince you like. Turkey mince is cheaper than beef and just as tasty. Or try Quorn mince for a vegetarian and lower calorie option.