Mexican chilli con carne tacos

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chilli con carne tacosThis week I’ve decided to try out a few of Jamie Oliver’s 15 minute meals recipes, as I just love this book and like Jamie, I am also a firm believer that it is possible to whip up healthy “fast food” in almost less time than it takes to order and collect dinner from your  local takeout restaurant! Not to mention you can save yourself a heap of cash in the long run!

I am also planning to make a few ingredient swaps along the way to hopefully inspire some of you to get creative in the kitchen and come up with your own food creations! I really want to show you that by making a few simple modifications along the way, you can essentially whip up a meal that better suits your own personal tastes, what you already have available in your pantry or fridge and even improve the nutritional quality of your dish! The following recipe is the perfect example of my tendency to stray away from the confines of a recipe book and go with my own Nudie Foodie inspirations!

After establishing that Mexican was to be the flavour of the night, I came up with the idea of turning Jamie’s Beef Chilli Con Carne into a mexican fiesta by making Chilli Con Carne tacos! And man were they tastey! Not only did this dish satisfy our hankering for Mexican, but I also improved the nutritional quality of Jamie’s meal by using extra lean beef mince and added in a heap of extra salad veges!

What you need…

1 can of red kidney beans

500g extra lean beef mince

1 jar passatta (or you can just use a tin of crushed tomatoes)

1 brown onion (diced)

jar grilled red pepperschilli con carne bowl

3 eshallots

2 garlic cloves (crushed)

2 tsp garam massala

1 tsp smoked paprika

1 tsp cinnamon

1.5 tsp cumin seeds (or ground cumin)

1 cup chopped lettuce

1 large tomato (chopped)

1/2 cup fat free natural yoghurt

bunch of coriander

1/2 avocado

1/2 cup grated low fat cheese

1 or 2 red chillis (chopped)

handful of jarred jalapenos

soft corn or wheat mini tortillas

What to do….

Add the garam massala and mince to a mixing bowl and season with salt and pepper before mixing through with your hands. Then roll the mince into small balls. Heat some rice bran or canola oil in a large fry pan and add your meat balls. Jiggle the pan around every minute or so to ensure they become browned all over.

Meanwhile, add your chopped onion to a large saucepan with a good drizzle of oil and saute until the onion is slightly opaque. Then add in your garlic, eshallots and chilli and saute for another minute or two. Remove from the heat and add your passata, red peppers and a handful of coriander roots (reserve the leaves for garnish) before blitzing with a hand blender (or pour mixture into a blender or food processor, blitz and then return to the saucepan). Return to the heat and allow to simmer for a couple of minutes before adding your meatballs.

Next, rinse the can of kidney beans and add them to the meatball fry pan (don’t worry about washing) along with the other spices  and fry over medium heat for 1 minute to allow the flavours to infuse, then add to your chilli con carne. Leave to simmer whilst you quickly chop up your tomatoes, lettuce and avo and arrange on a serving board with the jalepno peppers, coriander and grated cheese. Chop up a handful of coriander and mix through your natural yoghurt in a small serving bowl.

Then heat up your mini tortillas and you’re ready to serve!

Healthy, seriously delicious and ready in minutes what’s not to love??

A

chilli tacos

 

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