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Student Chilli Tacos     HT   MC  75mins

 

Serves 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.

 

 

Ingredients

225g/8oz Minced Beef

1 Onion, sliced

1 Green Capsicum, deseeded and sliced

1 x 400g/14oz tinned Chopped Tomatoes

1 level teaspoon Chilli Powder

1 level teaspoon Salt

1 x 200g/7oz tin Red Kidney Beans, drained

3 Tortilla Wraps 

 

Instructions

 

1. 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.

 

2. Add the tomatoes,  chilli powder and salt, cover and simmer for 45 minutes.

 

3. Add the drained beans and a little water if necessary, and cook for a further 15 minutes.

 

4. Stack the tortillas, wrap in aluminium foil and place in a preheated oven to heat through.

 

5. To serve - fill the warmed tortillas with  half the the chilli mixture. Serve immediately with a fresh salsa.

 

Allow the remaining chilli mixture to cool then refrigerate or freeze.  Defrost thoroughly before using.

 

Variation: Reheat thoroughly and serve with rice and salad.

 

 

More Student Recipes   |  Student Cooking  |    Cooking  Fresh Vegetables  | 

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Serving Suggestions

Serve with a green vegetable

 

Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.

 

Tips, Options and Substitutions

 

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Main equipment required to make this recipe

 

Chopping knife

Chopping Board

Saucepan

Mixing Bowl

 

Make Ahead/ Freezing

 

Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 

 

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