Sunday, 14 December 2014

Taco Chilli Bowls

This is a delicious variation on Chilli Con Carne..

I use Taco seasoning to give it amazing flavour and serve with tortilla chips and taco toppings.

(Serves 3)

300g pork mince
1 x 30g sachet GF taco seasoning
1 x 400g tin chopped tomatoes
1/4 tin of water
1 tbsp tomato purée
1 x 400g tin black beans, drained and rinsed
3 handfuls GF tortilla chips
60g grated cheddar
100g frozen corn, defrosted
1/2 courgette, diced
Lime wedges, to serve
Soured cream, to serve
1 tbsp oil for frying

Heat the oil in a large frying pan, add the mince and cook for 10 minutes until browned. Add the courgette and cook for another 5 minutes.

Next add the taco seasoning, tinned tomatoes, puree and water. Stir to combine and bring to the boil.

Reduce to a simmer and cook for 20 - 30 minutes stirring regularly until you have a thick sauce.

Tip the beans into the sauce and cook for a further 5 minutes.

Divide between three bowls and serve with the soured cream, cheese, sweetcorn, tortilla chips and lime wedges.

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