Super speedy chilli

Super speedy chilli

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins - 25 mins

Skill level

Easy

Servings

Serves 4

This spicy Mexican beef one pot doesn't need hours of simmering- whip it up in a flash for a cosy night in

Nutrition and extra info

Additional info

  • Freeze mince only
Nutrition info

Nutrition per serving

kcalories
876
protein
42g
carbs
92g
fat
37g
saturates
9g
fibre
10g
sugar
12g
salt
2.9g

Ingredients

  • 180g jar fiery chilli pesto (we used Sacla)
  • 450g lean beef mince
  • 2 tsp ground cumin
  • 1 beef stock cube
  • 2 red peppers, sliced
  • 400g can kidney beans, drained
  • 8 small bunch coriander, chopped
  • 8 flour tortillas
  • 2 avocados, stoned and thickly sliced
  • 1 red onion, thinly sliced
  • reduced-fat mayonnaise, to serve

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Method

  1. Tip the pesto into a large pan with the mince and cumin, and fry for a few mins. Crumble in the stock cube, add the peppers and kidney beans, then fill the empty can with water and add this to the pan, too. Cover and simmer for 10 mins, then remove the lid and continue to cook for 5-10 mins or until all the liquid has been absorbed. Remove from the heat and stir in the coriander.
  2. Heat the tortillas following pack instructions and serve with the chilli, avocados, onion and a dollop of mayo.

Recipe from Good Food magazine, April 2012

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Comments

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vfinney's picture
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Great reward for the amount of effort...

winkypi3's picture
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Not bad, even for me as a spice-aphobe! Agree with others it would be nice with rice, although enjoyed it just as much in wraps. Partner and I would definitely make this again.

bethocallaghan's picture
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actually really rather enjoyed this - used it with rice rather than the tortillas - also added a small tin tomato puree.

Frantic Flapjack's picture
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My student son made this for us for dinner and said it was so easy to make he will try it when back at uni. Not easy to eat in wraps though! Maybe rice would have been better.

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