This versatile 3-ingredient chilli is great for tacos, nachos and tostadas. It’s not too hot, so it’s perfect for families. Make a double batch to freeze for later.
- 1 kg lean beef mince
- 425 g canned Mexican beans
- 500 g jar spicy pasta sauce
- Avocado, tomato and sour cream to serve (optional)
- Heat a large non-stick frypan over medium-high heat. In 2 batches, cook the mince, breaking up with a wooden spoon, for 4-5 minutes or until well browned.
- Return all the mince to the pan. Add the beans and the pasta sauce. Half fill the sauce jar with water, reseal, and shake the jar to release the remaining sauce, then add to the pan, stirring to combine.
- Reduce heat to medium, and allow to simmer, stirring occasionally, for 10-15 minutes or until thickened. Add a little more water if the mixture becomes a little dry. Serve straight from the pan with chopped avocado, chopped tomato and a little sour cream, if desired.
Tostadas: mash 1 ripe avocado with 2 tbsp mayonnaise. Lay 180g (about 15) prepared tostadas flat and spread each with a little of the avocado mixture. Top with a spoonful of chilli, some grated carrot and a little shredded lettuce. Serve with salsa and sour cream on the side.
Tacos: warm 12 taco shells as directed and serve with prepared chilli. Place chopped tomato, grated cheese, shredded lettuce and chopped avocado in separate bowls and allow everyone to make their own taco.
Nachos: arrange a 200g packet of corn chips onto a large tray/platter, spoon over the hot chilli and top with finely grated cheese. Top with dollops of avocado dip and sour cream. Finish with some chopped tomato and a drizzle of sweet chilli sauce. Serve extra corn chips on the side.
If you prefer a hot chilli, add some chopped fresh chilli or serve with a squeeze of sriracha sauce.
This chilli is suitable for freezing. Allow to cool completely, then transfer to a freezer-proof container. It will keep in the freezer for up to 3 months.
To defrost, place in the fridge overnight. The next day, transfer into a heavy-based pan and warm over low heat, stirring occasionally, until the mixture is simmering. Simmer for 5-8 minutes or until piping hot.
Smaller portions can be frozen and reheated in the microwave. Defrost on 30% power, then reheat on 100% power, stirring occasionally, until piping hot.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||7.1 g|
|Total carbohydrates||11.1 g|
|- Sugars||3.0 g|
|Dietary fibre||1.3 g|