Mexican-inspired Pork Chilli Bowl
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Mexican-inspired Pork Chilli Bowl

Mexican-inspired Pork 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
Easy Cleanup
Allergens:
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

240 grams

Pork 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

(Contains Wheat)

50 grams

Grated Cheese

(Contains Milk)

1 unit(s)

Scallion

65 grams

Creme Fraiche

(Contains Milk)

1 pack(s)

Sweetcorn

Not included in your delivery

to taste

Salt

to taste

Sugar

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kJ)4417 kJ
Energy (kcal)1056 kcal
Fat43.8 g
of which saturates22.1 g
Carbohydrate102.2 g
of which sugars20.8 g
Dietary Fiber15.5 g
Protein57.2 g
Cholesterol0 mg
Salt6.42 g
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

Instructions

Get Prepped
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.

Fry the Mince
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
Simmer the Chilli
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 and ½ tsp sugar (double both for 4p).
  • Bring to the boil, cover and simmer for 6-8 mins. 
Warm the Tortillas
4
  • Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
Finishing Touches
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).
Dish Up
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.