Chilli Tex Mex recipe

37 ratings Rate
  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 465 calories / serving
  • Freezable
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025655 chili Tex Mex HERO

Place the beef in a large mixing bowl and coat with half of the sunflower oil and coat with the cumin, paprika and seasoning. Allow to marinate for 15 minutes.

Meanwhile, heat the remaining oil in a large saucepan and fry the onion over a medium heat for 3-4 minutes until it starts to soften. Increase the heat a little and add the peppers. Continue to cook for 2-3 minutes, stirring occasionally, then reduce the heat and add the kidney beans and baby sweetcorn and cover with stock.

Cover the saucepan, reduce the heat and simmer for 8-10 minutes. Heat a large heavy-based saucepan over a high heat and sear the beef in batches until golden brown and medium in the middle.

Transfer to serving bowls and top with the vegetable mixture. Serve immediately. 

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 400g sirloin steak, cut into 2 inch cubes
  • 100ml sunflower oil
  • 1tsp ground cumin
  • 1tsp paprika
  • ½tsp chilli powder
  • 100ml beef stock
  • 1 onion, chopped
  • 2 yellow peppers, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 50g baby sweetcorn
  • 400g canned kidney beans, drained
  • salt
  • pepper
  • Energy 1940kj 465kcal 23%
  • Fat 24g 34%
  • Saturates 5g 23%
  • Sugars 13g 15%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 25.3g Protein 30.7g Fibre 9.4g


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