This beef chilli con carne is sure to be a family favourite – it can be tailored to everyone’s spice limits and best of all it’s super easy! The avocado crema marries brilliantly with the beef to create a delicious hearty bowl, perfect for scooping up with crispy tortilla chips.
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
Tex-Mex spice blend(May be presentGluten)
mini flour tortillas(ContainsGluten, SoyMay be presentSoy, Milk)
Preheat the oven to 200°C/180°C fan-forced. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Grate the carrot (unpeeled). Drain the sweetcorn.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the carrot, sweetcorn and 1 1/2 sachets Tex-Mex spice blend to the beef and season with pepper to taste. TIP: If you like a bit of heat, feel free to add 2 sachets of the spice blend. Crumble in 1 beef stock cube and add the tomato paste and water. Mix well, then reduce the heat to low and simmer until slightly thickened, 10-12 minutes.
While the chilli is cooking, slice the mini flour tortillas into wedges. Place the tortillas in a single layer over two oven trays lined with baking paper (don’t worry if they overlap slightly). Drizzle or spray generously with olive oil and season with salt and pepper. Bake until lightly golden, 8-10 minutes.
While the tortillas are baking, juice the lime to get 1 tbs. Slice the avocado in half and scoop the flesh out of its skin. Place the avocado in a small bowl with the lime juice. Season with salt and pepper and mash with a fork to combine. Add the Greek yoghurt to the avocado and stir until well combined. TIP: For a smoother crema, use a food processor or stick blender. Finely chop the tomato and cucumber.
Divide the beef chilli con carne between bowls and scatter over the tomato and cucumber. Top with a dollop of the avocado crema and serve the tortilla chips on the side.