Chilli Tacos

Prep/Cook: 15/60 min     £2.26     Difficulty: ◉◉◉     Serves: 4


  • 1 large onion, chopped
  • 500g (1lb) 15% fat beef mince
  • 2 garlic cloves, crushed
  • 1 green pepper, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 400g tin red kidney beans
  • 12 taco shells
  • soured cream, to serve (optional)


  1. Heat the oil in a large saucepan over a low heat. Add the onion, cover and cook for 10 minutes until softened. Meanwhile, in a large nonstick frying pan, dry-fry the mince until browned all over. Remove from the heat.
  2. Add the garlic, pepper and spices to the onion, increase the heat slightly and cook for a couple of minutes, stirring constantly. Add the browned mince, tomatoes and tomato purée to the pan, season with salt and pepper, then bring to a simmer. Cover and cook for 30 minutes, stirring occasionally.
  3. Drain and rinse the kidney beans, then add to the pan and cook for a further 30 minutes. Heat the taco shells according to the pack instructions, then let everyone help themselves, filling the warm shells with the chilli. Serve with soured cream, if you like.

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