Tex-Mex Style Beef and Bean Chilli

Name: Tex-Mex Style Beef and Bean Chilli with Tostada Dippers and Soured Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 240 grams British Beef Mince; 1 carton(s) Mixed Beans; 4 unit(s) Plain Taco Tortillas; 1 sachet(s) Mexican Style Spice Mix; 1 carton(s) Tomato Passata; 15 grams Chicken Stock Paste; 75 grams Soured Cream; 1 tbsp Honey; 100 milliliter(s) Water for the Sauce; 20 grams Butter

with Tostada Dippers and Soured Cream

Recipe Development TeamPublished on October 17, 2024

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Ready in less than 25 minutes, this Tex-Mex Style Beef and Bean Chilli has it all. Spiced with flavours from chillies, cumin seeds, paprika and thyme, we're pairing this chilli with tostadas (meaning 'toasted') for dipping.

Tags:

Spicy

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

1 carton(s)

Mixed Beans

4 unit(s)

Plain Taco Tortillas

(Contains: Gluten)

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

15 grams

Chicken Stock Paste

75 grams

Soured Cream

(Contains: Milk)

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3284 kJ

Energy (kcal)785 kcal

Fat39.5 g

of which saturates19.4 g

Carbohydrate62.2 g

of which sugars15.9 g

Dietary Fibre4.6 g

Protein43.2 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Baking Tray

•Sieve

•Lid

Cooking Instructions and Tips

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Heat a large saucepan on medium-high heat (no oil).

c) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Meanwhile, drain and rinse the mixed beans in a sieve.

b) Lay the tortillas onto a large baking tray in a single layer and rub each with a little oil. Season with salt and set aside.

c) When the mince has browned, stir the Mexican style spice mix, mixed beans, passata, chicken stock paste, honey and the water for the sauce (see pantry for both amounts) into the saucepan and bring to the boil.

a) Once the sauce is boiling, reduce the heat to a simmer and cover with a lid or some foil.

b) Simmer until the beef is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, bake the tortillas on the top shelf of the oven until golden and crispy, 4-6 mins. TIP: Tostada means 'toasted', so make sure they're crispy!