Chilli Con Carne Tacos with Homemade Guacamole, Salsa & Dip

by

Tacos postBring a touch of Mexico to the dinner table this week with Chilli Con Carne Tacos with Homemade Guacamole, Salsa & Dip. It’s a great dish to share with friends. 

What you’ll need:

Chilli Con Carne Taco Ingredients:

  • 500g lean minced beef
  • 2 onions, chopped
  • 2 garlic cloves, finely chopped
  • 1-2 tsp hot chilli powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 3 tbsp tomato puree
  • 2 beef stock cubes
  • 300ml water
  • 1 bay leaf
  • Salt & pepper
  • 400g tinned tomatoes
  • 400g can red kidney beans 400g baked beans
  • Tacos shells & grated cheese

Homemade Guacamole:

  • 3 avocados, ripe, peeled and stone removed 2 fresh green chillies
  • 2 fresh red chillies
  • 2 tomatoes – deseeded and chopped
  • 1 red onion, finely chopped Handful fresh coriander leaves Salt – to taste
  • Juice of 1 lime
  • 80g Rachel’s Greek Style low fat natural yogurt

Salsa:

  • 2 beef tomatoes or large tomatoes, deseeded & chopped finely 1 small red onion, finely chopped
  • 1 small bunch fresh coriander, finely chopped
  • 2 mild green chillies, chopped
  • Juice 1 lime
  • Salt & Pepper

Yogurt Dip:

  • 150g Rachel’s Greek Style low fat natural yogurt 1 tsp ground cumin
  • 1 tsp ground paprika

What to do:

  • Using a non stick frying pan or casserole pan fry the mince and onions over a medium heat. Try to break up the meat so it does not clump together. Cook until the meat is cooked through and the onions are softening
  • Add the garlic, chilli powder, spices, tomato puree and stock cubes. Fry together for 1-2 minutes ensuring the mixture is stirred well
  • Add the water, bay leaf and season with salt and pepper
  • Add the tinned tomatoes and simmer on the hob, covered loosely with the lid. Simmer gently for 40 minutes, stirring occasionally to prevent the mince sticking to the bottom of the pan. The meat sauce should be thick and the mince tender
  • Add the kidney beans and baked beans and continue to cook for a further 20 minutes. Check seasoning and chilli heat – adding more as necessary
  • To make the guacamole take the avocados and place them in a food processor or pestle and mortar, add the chillies, tomatoes, red onion, coriander, salt and pulse or grind until a paste is formed. Add the lime juice and yogurt before mixing all ingredients together. Serve immediately
  • To make the salsa, mix together all the ingredients in a small bowl and season for taste
  • To make the yogurt dip, add together the yogurt and spices in a small bowl and stir thoroughly
  • To serve, take an empty taco shell and fill with chilli con carne, sprinkle with grated cheese and enjoy with spoonfuls of guacamole, salsa and cooling yogurt dip

Recipe by Rachel’s 

Please comment