Tex-Mex Style Beef and Bean Chilli
with Courgette, Tortilla Dippers and Soured Cream
Ready in less than 25 minutes, this Tex-Mex Style Beef and Bean Chilli has it all. Spiced with flavours from chillies, cumin seeds, paprika and thyme, we're pairing this chilli with tostadas (meaning 'toasted') for dipping.
The quantities provided above are averages only.
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
1 unit(s)
Courgette
(May contain Celery)
240 grams
British Beef Mince
1 carton(s)
Mixed Beans
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Tomato Passata
15 grams
Chicken Stock Paste
40 grams
Baby Spinach
75 grams
Soured Cream
(Contains Milk)
1 pack(s)
Tortilla Chips
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
b) Heat a large saucepan on medium-high heat with a drizzle of oil.
c) Once hot, add the courgette and fry for 2-3 mins, then add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat.
a) Meanwhile, drain and rinse the mixed beans in a sieve.
b) When the mince has browned, stir the Mexican style spice mix, mixed beans, passata, chicken stock paste, honey and the water for the sauce (see pantry for both amounts) into the saucepan and bring to the boil.
a) Once the sauce is boiling, reduce the heat to a simmer and cover with a lid or some foil.
b) Simmer until the beef is cooked and the sauce has thickened, 10-12 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) When the beef chilli is ready, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
a) Stir through the butter (see pantry for amount) until melted.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
a) Share the beef chilli between your bowls. Drizzle over the soured cream.
b) Serve the tortilla chips alongside.
Enjoy!
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