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Chili Meat Tacos   HT  MC  Mexican    45mins  



Serves   4      Hot    Beef    Pulses Main Course  Gluten Wheat Dairy Free Mexico  Nth American North America



1 teasp Olive Oil

1 Onion, chopped

1 Garlic Clove, crushed

450g/1lb Minced Beef

400g/14oz Tinned Chopped Tomatoes

400g/14oz Tinned Kidney Beans, drained

1 teasp Cayenne Pepper

2 teasp Chili Powder

1 teasp Paprika

1 Bay Leaf

2 level teasp Salt

1 Green Capsicum (sweet Pepper) deseeded and chopped

1 fresh Green Chilli, deseeded and finely sliced

120ml/4fl.oz. Water

12 Corn Tortillas




1. Heat the oil in a saucepan, add the onion and garlic and sauté until soft and transparent.


2. Add the minced beef and cook until browned.


3. Add the remaining ingredients apart from the tortillas, mix well and bring to the boil.


4. Reduce the heat, partially cover and simmer for 30 minutes, stirring occasionally.


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


6. To serve - fill the warmed tortillas with the chilli con carne. Serve immediately with a fresh salsa.





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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




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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