This is quite a spicy chilli so adjust to suit your taste buds. Packed full of heat and flavour, this is a real winner. I served this with some homemade guacamole and pineapple salsa. I find it better to make your own tacos as the shop bought ones are so small you can’t really get much filling in them! I hope you enjoy this as much as we did, sadly a little bit too spicy for the boys!
- 500g mincemeat
- 1 clove of garlic, minced
- 1 onion, finely diced
- 400g tin of chopped tomatoes
- 400g tin of kidney beans, drained and rinsed
- 2 tsp chilli powder
- 1 tsp chipotle chilli flakes
- 2 tsp sweet smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper
- 1 tbsp tomato puree
- Good few gauges of Worcestershire sauce
- Flour tortillas
- Grated cheddar cheese
- Olive oil
Add a splash of olive oil to a large pan, heat and then sauté the onions and garlic.
Add the mincemeat (using a spatula to break up the meat otherwise it will clump together) and brown the meat.
Drain off any excess fat, add the herbs, spices, tomato purée, Worcestershire sauce and a good pinch of salt and pepper.
Stir through then add the chopped tomatoes and leave to simmer for at least 30 minutes, add the kidney beans and simmer for a further 30 minutes.
Preheat your oven to 180 degrees, cover a baking tray with some tin foil, brush some olive oil over one side of each tortilla (quantity depends on how many you are cooking for).
Place a tortilla onto the tray (oil side down) and spoon some of your chilli onto one half, top with some grated cheese and fold over then repeat.
Place the tray into the oven and cook until the cheese has melted and the tacos are crunchy.
Mark’s top tip
If you are going to the effort to make something like this, go the whole hog and make your own guacamole, pico de gallo, salsa, it really lifts the dish. These are quick and easy to make and knock spots off of the store bought substitutes, you will never want to eat plastic guacamole again!