Name: Super speedy chilli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
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 bean 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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Super speedy chilli

Super speedy chilli

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins - 25 mins

A star rating of 4.1 out of 5.9 ratingsRate

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

Freezable (Freeze mince only)

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Mexican rice & bean salad

A star rating of 4.3 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

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 bean

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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Nutrition: per serving

kcal876
fat37g
saturates9g
carbs92g
sugars12g
fibre10g
protein42g
salt2.9g

Method

step 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.
step 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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A star rating of 4.1 out of 5.9 ratings

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