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Tex-Mex Style Pork and Bean Chilli
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream

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Ready in less than 25 minutes, this Tex-Mex Style Pork 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:
Prepped in 10
•Medium Spice
Allergens:
Wheat
•Cereals containing 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

1 unit(s)

Courgette

(May contain traces of: Celery)

240 grams

British Pork Mince

1 carton(s)

Mixed Beans

4 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

15 grams

Chicken Stock Paste

40 grams

Baby Spinach

75 grams

Soured Cream

(Contains: Milk May contain traces of: Milk)

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3606 kJ
Energy (kcal)862 kcal
Fat46.2 g
of which saturates20.8 g
Carbohydrate65.6 g
of which sugars18.7 g
Dietary Fibre6.9 g
Protein41.5 g
Salt3.97 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan
•Baking Tray
•Sieve

Cooking Instructions and Tips

Brown the Mince
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

b) Heat a large saucepan on medium-high heat with a drizzle of oil.

c) Once hot, add the courgette and fry for 2-3 mins, then add the pork 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.

Add the Flavour
2

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.

Simmer the Sauce
3

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

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

Toast the Tostada Dippers
4

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!

Final Touches
5

a) When the pork chilli is ready, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the butter (see pantry for amount) until melted.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve
6

a) Share the pork chilli between your bowls. Drizzle over the soured cream.

b) Serve the tostada dippers alongside.

 

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