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Halloween Haunted Chilli
Halloween Haunted Chilli

Halloween Haunted Chilli

with Spooky Tortilla Chips and Guacamole Goo!

Family Friendly
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There’s nothing like a warm, bubbling chilli on a cold night. In celebration of the spookiest day of the year, round up your little monsters have a go at creating some scary shapes for the pie topping. Finish with a dollop of guacamole goo. You’d be ghoulish not to like this one!

Tags:Spicy
Allergens:Gluten
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 clove

Garlic

1 unit(s)

Red Pepper

1 pack(s)

Black Beans

1 bunch(es)

Coriander

½ unit(s)

Lime

240 grams

Beef Mince

1 pot(s)

Mexican Spice

1 sachet

Tomato Puree

1 pack(s)

Finely Chopped Tomatoes

1 pot(s)

KNORR Chicken Stock

6 unit(s)

Soft Shell Taco

(ContainsGluten)

1 unit(s)

Avocado

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3904 kJ
Energy (kcal)933 kcal
Fat41.0 g
of which saturates14.0 g
Carbohydrate84 g
of which sugars19.0 g
Protein47 g
Salt5.14 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Grater
Knife
Zester
Frying Pan
Spoon
Brush
Oven dish
Fork
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Drain and rinse the black beans in a sieve. Roughly chop the coriander (stalks and all). Zest and halve the lime.

2

Heat a drizzle of oil in large, deep frying pan over high heat. Once hot, add the beef mince and red pepper to the pan and stir-fry until the beef is browned all over, 4-5 mins. Once browned, lower the heat slightly and add the shallot to the pan. Cook, stirring occasionally until softened, 3-4 mins. Next, stir in the garlic, Mexican spice (careful, it's hot!) and tomato puree to the pan. Stir well to combine and cook everything for 1 more minute.

3

Stir the black beans, finely chopped tomatoes, water (see ingredients for amount), Knorr stock pot and a pinch of sugar (if you have some) into the pan. Stir to dissolve the stock, bring to the boil, then reduce the heat to simmer. Bubble away until thick and tomatoey, 10-12 mins. Stir occasionally. Once thickened, stir in half the coriander and season with a pinch of salt and pepper to taste.

4

Meanwhile, lay one tortilla wrap per person out on your chopping board and brush with a little oil. Using a small knife, a pair of scissors or a cookie cutter, cut out some spooky shapes. We did a pumpkin, ghost and a tomb stone! Cut them as close together as possible to minimise waste! These are for the top - the remaining wraps will be used inside the bake.

5

Spread a little of the chilli into the base of an ovenproof dish. Lay in a tortilla, then spread some more chilli mixture on top. Pop another tortilla on top. Continue layering until you have used everything up, finishing with your scary looking tortilla shapes! The number of layers you have will vary depending on the size of your dish and the number of people you’re cooking for. You might have to do 2 stacks if cooking for 3 or 4 people! Pop on the top shelf of the oven until golden on top, 10-15 mins.

6

Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull apart. Remove the stone then scoop out the insides into a bowl. Add the remaining coriander, a squeeze of lime juice and a drizzle of oil. Mash with the back of a fork. Add the lime zest, salt and pepper to taste. Once cooked, remove the pie from the oven and share between your plates. Spoon the guacamole over the top. Dig in!