Mexican-inspired Beef Chilli Bowl
with kidney beans and warmed tortillas
A hearty chilli with grains, legumes and succulent pork mince. Customise the heat level to suit your tastes by adding more or less chilli flakes and don't worry, a dollop of cooling creme fraiche ensures this dish stays perfectly palatable if you can't handle the heat.
Tags:
Quick
•Family Friendly
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Beef Mince
1 pack(s)
Red Kidney Beans
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Garlic
8 unit(s)
Tortilla
50 grams
Grated Cheese
1 unit(s)
Scallion
65 grams
Creme Fraiche
1 pack(s)
Sweetcorn
Not included in your delivery
¼ tsp
Salt
½ tsp
Sugar
to taste
Salt
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)4564 kJ
Energy (kcal)1091 kcal
Fat46 g
of which saturates24.4 g
Carbohydrate77.5 g
of which sugars21.8 g
Dietary Fiber16.4 g
Protein57.2 g
Salt6.9 g
Potassium19.5 mg
Calcium2.9 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the sweetcorn and kidney beans in a sieve.
- Trim and thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
Little Chef's TIP: Kids can help to drain the kidney beans and sweetcorn.
2
- Place a pot over medium-high heat (without oil).
- Once hot, fry the pork mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
NOTE: Swapping to beef mince? Follow the recipe as written, replacing 'pork' with 'beef' where necessary.
3
- Add the garlic and Mexican spice mix (with a drizzle of oil if needed).
- Cook until fragrant, 1 min.
- Add the chopped tomatoes, corn, kidney beans, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
- Bring to the boil, cover and simmer for 6-8 mins.
4
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
5
- Once cooked, season the pork to taste with salt and pepper.
- Loosen the sauce with a splash of water if necessary.
- Stir in as much of the chilli flakes as you like (use less if you don't like spice—or if you're cooking for kids).
6
- Divide the pork chilli between bowls, topped with a dollop of creme fraiche.
- Scatter the cheese and scallion over the top.
- Serve warm tortillas alongside.
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