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Tacos filled with chilli recipe

Tacos filled with chilli recipe

32 ratings

Upgrade the classic Mexican taco with a spicy chilli con carne filling that your whole family will love. This fantastic family sharing meal makes for a delicious fuss-free midweek meal. See method

  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 497 calories / serving


  • 1 tbsp olive oil

For the keema

  • 1 large onion, chopped
  • 500g 15% fat beef mince
  • 2 garlic cloves, crushed
  • 1 green pepper, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 400g tin red kidney beans
  • 12 taco shells
  • soured cream, to serve (optional)
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    8g 38%
  • Sugars

    11g 13%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 44.4g Protein 37g Fibre 9g


  1. Heat the oil in a large saucepan over a low heat. Add the onion, cover and cook for 10 mins until softened. Meanwhile, in a large nonstick frying pan, dry-fry the mince until browned all over. Remove from the heat.
  2. Add the garlic, pepper and spices to the onion, increase the heat slightly and cook for a couple of minutes, stirring constantly. Add the browned mince, tomatoes and tomato purée to the pan, season with salt and pepper, then bring to a simmer. Cover and cook for 30 mins, stirring occasionally.
  3. Drain and rinse the kidney beans, then add to the pan and cook for a further 30 mins. Heat the taco shells according to the pack instructions, then let everyone help themselves, filling the warm shells with the chilli. Serve with soured cream, if you like.

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