Halloween Haunted Chilli
with Spooky Tortilla Chips and Guacamole Goo!
There’s nothing like a warm, bubbling chilli on a cold night. In celebration of the spookiest day of the year, round up your little monsters have a go at creating some scary shapes for the pie topping. Finish with a dollop of guacamole goo. You’d be ghoulish not to like this one!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
British Beef Mince
1
Bell Pepper
1
Echalion Shallot
1
Mexican Style Spice Mix
1
Avocado
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
1
Finely Chopped Tomatoes
30
Tomato Puree
1
Garlic Clove
1
Black Beans
½
Lime
1
KNORR Chicken Stock
1
Coriander
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Drain and rinse the black beans in a sieve. Roughly chop the coriander (stalks and all). Zest and halve the lime.
Heat a drizzle of oil in large, deep frying pan over high heat. Once hot, add the beef mince and red pepper to the pan and stir-fry until the beef is browned all over, 4-5 mins. Once browned, lower the heat slightly and add the shallot to the pan. Cook, stirring occasionally until softened, 3-4 mins. Next, stir in the garlic, Mexican spice (careful, it's hot!) and tomato puree to the pan. Stir well to combine and cook everything for 1 more minute.
Stir the black beans, finely chopped tomatoes, water (see ingredients for amount), Knorr stock pot and a pinch of sugar (if you have some) into the pan. Stir to dissolve the stock, bring to the boil, then reduce the heat to simmer. Bubble away until thick and tomatoey, 10-12 mins. Stir occasionally. Once thickened, stir in half the coriander and season with a pinch of salt and pepper to taste.
Meanwhile, lay one tortilla wrap per person out on your chopping board and brush with a little oil. Using a small knife, a pair of scissors or a cookie cutter, cut out some spooky shapes. We did a pumpkin, ghost and a tomb stone! Cut them as close together as possible to minimise waste! These are for the top - the remaining wraps will be used inside the bake.
Spread a little of the chilli into the base of an ovenproof dish. Lay in a tortilla, then spread some more chilli mixture on top. Pop another tortilla on top. Continue layering until you have used everything up, finishing with your scary looking tortilla shapes! The number of layers you have will vary depending on the size of your dish and the number of people you’re cooking for. You might have to do 2 stacks if cooking for 3 or 4 people! Pop on the top shelf of the oven until golden on top, 10-15 mins.
Meanwhile, slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull apart. Remove the stone then scoop out the insides into a bowl. Add the remaining coriander, a squeeze of lime juice and a drizzle of oil. Mash with the back of a fork. Add the lime zest, salt and pepper to taste. Once cooked, remove the pie from the oven and share between your plates. Spoon the guacamole over the top. Dig in!
