Student Chilli Tacos
HT MC 75mins
1 (twice) Hot Beef
Pulses Main Course Gluten wheat Dairy free
As the chilli sauce
takes a little while to cook, this recipe is enough for 2 servings of the sauce.
See below for ideas for serving the remaining portion for another meal.
225g/8oz Minced Beef
Green Capsicum, deseeded and sliced
x 400g/14oz tinned Chopped Tomatoes
level teaspoon Chilli Powder
level teaspoon Salt
x 200g/7oz tin Red Kidney Beans, drained
3 Tortilla Wraps
Heat a large pan until hot then add the meat without any extra fat and brown. Add the onions and pepper and cook for a further 10 minutes, stirring.
Add the tomatoes, chilli powder and salt, cover and
simmer for 45 minutes.
Add the drained beans and a little water if necessary,
and cook for a further 15 minutes.
Stack the tortillas, wrap in aluminium foil and place in a preheated oven to
To serve -
fill the warmed tortillas with half the the
mixture. Serve immediately with a fresh
remaining chilli mixture to cool then refrigerate or freeze. Defrost
thoroughly before using.
Reheat thoroughly and serve with rice and salad.
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