Chilli con carne bowls
These Mexican-inspired chilli con carne bowls with easy homemade tortilla chips are a real crowd-pleaser. Give them a go next time you’re in need of a quick and tasty lunch solution you can prepare in advance. Dress up your bowls with your choice of diced avocado, sour cream, grated tasty cheese and coriander, and serve over fluffy rice.
Ingredients
Method
Ingredients
- 500g beef mince
- 1 onion, finely diced
- 1 tin (400g) kidney beans, drained and rinsed
- 1 tin (400g) diced tomatoes
- 2 Tbsp tomato paste
- 40g (1 pack) Pams Taco Mexican Spice Mix
- 4 large tortillas
Method
- Preheat your oven to 180°C fan bake. Bring a large pan to medium-high heat with a generous drizzle of olive oil and sauté the beef mince until browned. Add the onion and cook for a few minutes until softened.
- Stir in the kidney beans, diced tomatoes, tomato paste and Mexican spice mix, along with half a cup of water, and simmer for 10-15 minutes or until thickened.
- While the chilli is cooking, spray or brush the tortillas with olive oil and season with salt. Cut into triangles and place on a baking tray in a single layer. Bake for 10-15 minutes, turning halfway through, until crispy and golden brown.
- Spoon the chilli into serving bowls and serve with your homemade tortilla chips.
Chef's tip:
If you have an air fryer, you can make these homemade tortilla chips even quicker. Place the oiled and salted tortilla triangles in a single layer in your air fryer basket, cook for 3 minutes at 180°C then flip and cook for a further 2 minutes or until crispy and golden brown.