Tex-Mex Beef & Bean Chilli with Tostada Dippers
Tex-Mex beef and bean chilli uses beef mince, mixed beans, passata and Mexican spice, finished with soured cream and crisp tostada dippers. It is a quick, medium-spiced chilli built for scooping.
Servings
Ingredients
- 240 g British beef mince
- 1 carton mixed beans drained and rinsed
- 4 plain taco tortillas
- 1 sachet Mexican style spice mix
- 1 carton tomato passata
- 15 g chicken stock paste
- 75 g soured cream
- 1 tbsp honey
- 100 ml water for the sauce
- 20 g butter
Instructions
- Heat the oven to 220°C/200°C fan. Heat a large saucepan over medium-high heat without oil.
- Add the beef mince and fry for 4–5 minutes, breaking it up until browned.
- Drain and rinse the mixed beans. Lay the tortillas on a baking tray, rub with a little oil and season with salt.
- Stir the spice mix, beans, passata, stock paste, honey and water into the beef. Bring to the boil.
- Reduce to a simmer, cover and cook for 10–12 minutes until the beef is cooked and the sauce has thickened.
- Bake the tortillas for 4–6 minutes until crisp and golden.
- Stir the butter through the chilli. Season to taste and loosen with a splash of water if needed.
- Serve the chilli in bowls, drizzle with soured cream and add the tostada dippers alongside.
Drink pairing
Spiced beef, beans and soured cream need drinks with freshness, mild sweetness or a clean bitter edge.
Alcoholic
- Mexican lager
- Zinfandel
- Margarita
Non alcoholic
- Lime agua fresca
- Alcohol-free Mexican lager
- Sparkling grapefruit soda
Nutrition per serving
Calories: 785kcal (39%) | Carbohydrates: 62.2g (21%) | Protein: 43.2g (86%) | Fat: 39.5g (61%) | Saturated Fat: 19.4g (121%) | Sodium: 1600mg (70%) | Fiber: 4.6g (19%) | Sugar: 15.9g (18%)
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