Beef Chilli Con Carne

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, Tex-Mex spice blend (see ingredients list) to the pan with the beef and season with pepper. TIP: If you like a bit of heat, feel free to add all the spice blend. Crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people) 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 across the 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 lemon (see ingredients list). Slice the avocado (see ingredients list) 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 1/2 the Greek yoghurt to the bowl and stir to combine. TIP: For a smoother crema, use a food processor or stick blender. Finely chop the tomato.