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Tacos filled with chilli recipe

33 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

Ingredients

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
2090kj
497kcal 25%
Fat
20g 28%
Saturates
8g 38%
Sugars
11g 13%
Salt
1.2g 21%

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

Method

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.
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.
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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