Chilli Con Carne Served In Mini Tortilla Cups 

Your kids will love these super simple beef chilli taco cups 

  • 2 Minutes 
  • 10 Minutes 
  • 30 Minutes


  • 4 flour mini tortilla
  • 1 tbsp vegetable oil
  • 250g British lean beef mince
  • 1 green pepper, sliced
  • 1 tin red kidney beans, drained and rinsed
  • 1 tin chopped tomatoes
  • 1 packet Colman's Chilli con Carne
  • 150 ml cold water
  • 1 tsp Colman's Mustard Powder (optional)
  • 2 tbsp sour cream, to top with
  • 1 tbsp chopped chives, to garnish


  1. Pre-heat the oven to 180c.

  2. Heat the oil in a heavy based pan over a medium-high heat and brown your beef mince. Add in the sliced green pepper, red kidney beans and tinned tomatoes, stirring to combine. Cook for 2-3 minutes until the green peppers are starting to soften.

  3. Combine 1 packet of Colman’s Chilli Con Carne mix with 150ml of water and add this into your pan, stirring to ensure everything is combined.

  4. Add in a tsp of Colman’s mustard powder (optional) for an added kick, stir and turn the heat down, simmering everything for 30 minutes.

  5. Meanwhile, use an up-turned muffin tray to create cups with your mini tortillas. Push each tortilla into the spaces between each muffin mound and bake for 6-8 minutes, until hard and taking on a golden colour.

  6. Remove your tortilla cups from the oven and fill each one with chilli con carne mix, then top with a dollop of creme fraiche and a sprinkle of fresh, chopped chives.