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Photo of Tex Mex chilli bowls by WW

Tex Mex chilli bowls

Total Time
1 hr
20 min
40 min
Mexican with an American flavour make these chilli bowls a taste sensation!


Oil spray

1 x 3 second spray(s)

Brown onion

1 medium, finely chopped


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)


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


½ medium, coarsely mashed

Extra light cheddar cheese

cup(s), grated, (60g)

Extra light sour cream

cup(s), (80)


  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.


TIP: To make tortilla bowls, use small soup bowls with a base measurement of about 8cm and a top measurement of about 15cm.