Chilli Con Carne Served In Mini Tortilla Cups
Your kids will love these super simple beef chilli taco cups
Prep time:
10 min
Cook time:
30 min
Ingredients (Serves 2)
- 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
Method
-
Pre-heat the oven to 180c.
-
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.
-
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.
-
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.
-
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.
-
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.
