Name: Green chilli con carne tacos
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: serving
Cuisine: Beef
Ingredients: 1 onion large, chopped; 2 tsp garlic cloves, crushed; 5 green chilli small, deseeded and chopped; 2 bay leaves; 1 tsp cumin; 500 g beef mince lean; 1 tinned tomatoes chopped; 1 red kidney beans tinned, drained; 1 tsp brown sugar; salt to taste; 1/2 cup sour cream; small fresh coriander chopped; 1/2 tsp lime juice; taco shells; lettuce; cheddar cheese grated

Recipe Disclaimer

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Ingredients (16)

1	onion — large, chopped
2 tsp	garlic — cloves, crushed
5	green chilli — small, deseeded and chopped
2	bay leaves
1 tsp	cumin
500 g	beef mince — lean
1	tinned tomatoes — chopped
1	red kidney beans — tinned, drained
1 tsp	brown sugar
	salt — to taste

FOR SOUR CREAM:

1/2 cup	sour cream
small	fresh coriander — chopped
1/2 tsp	lime juice

TO SERVE:

	taco shells
	lettuce
	cheddar cheese — grated

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Method:

Makes approximately 10-12 tacos depending on size.

Heat the olive oil in a deep saucepan or pot. Add the onion, garlic, green chillies and bay leaves. Sauté until soft. Add the cumin and cook for a further minute.

Add the mince and brown. Add the tinned tomatoes with their juices, the drained beans, brown sugar and a good pinch of salt. Fill one of the empty tins with water and add this to the pot. Give the mixture a stir and leave to simmer with the lid on for 45 minutes.

Stir the mixture. Leave to simmer for a further 10-15 minutes with the lid off until most of the liquid has evaporated and the mixture has thickened. Remove the bay leaves and check the seasoning.

To make the sour cream combine the sour cream, coriander and lime juice in a small bowl and mix well. Keep in the fridge until just before serving.

Crisp up the taco shells in the oven as per the manufacturer’s instructions. Pop a little fresh lettuce into each shell followed by a generous spoonful of chilli con carne. Top with lashings of sour cream and grated cheese. Serve immediately.

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