Tex Mex chilli bowls
7
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Mexican with an American flavour make these chilli bowls a taste sensation!
Ingredients
Oil spray
1 x 3 second spray(s)
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Lean beef mince, raw
500 g
Chilli powder
1 tsp, (mexican)
Canned diced tomatoes
800 g, (2x400g cans)
Wholemeal tortilla
4 small, (4x40g)
Tomato(es)
3 large, chopped
Fresh coriander
40 g, leaves chopped, stems finely chopped
Canned red kidney beans, rinsed, drained
240 g
Iceberg lettuce
6 leaf, shredded
Avocado
½ medium, coarsely mashed
Extra light cheddar cheese
⅔ cup(s), grated, (60g)
Extra light sour cream
⅓ cup(s), (80)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add mince and cook, stirring to break up lumps, for 5 minutes or until browned. Add chilli powder and cook, stirring, for 1 minute. Stir in canned tomatoes, season with salt and freshly ground black pepper and bring to the boil. Reduce heat to low and simmer for 30 minutes or until liquid has almost evaporated. Stir through beans.
2
Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line 4 ovenproof soup bowls with tortillas. Bake for 12 minutes or until light golden. Set aside to cool, then remove from bowls.
3
Combine fresh tomatoes and coriander in a medium bowl and season with salt and freshly ground black pepper. Divide mince mixture among tortilla bowls. Top with lettuce, avocado, grated cheese, sour cream and fresh tomato mixture.
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