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    Tex-Mex chilli beef

    tex-mex chilli beans-898x626

    This is another recipe that can be served in a number of different ways. These days, there are healthier versions of tortillas available at supermarkets – use these to make burritos, enchiladas and quesadillas with your Tex-Mex chilli beef.


    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 600g low fat beef mince
    • 1-2 tsp chilli powder
    • 2 tsp paprika
    • 3 tsp ground cummin
    • 1 tsp dried oregano
    • 3 tbsp tomato paste
    • 1.5 cups beef stock
    • 1 x 400g can tomatoes (any type)
    • 1 x 400g can kidney beans, drained
    • 1 avocado, diced
    • 2 tomatoes, finely diced
    • 1 red onion, finely diced
    • 4 tbsp light sour cream 
    • 3 tbsp coriander, chopped
    • Taco shells or wraps


    1. Heat the olive oil in a large saucepan over medium heat and cook the onion for 2–3 minutes or until softened. Add the garlic and beef and cook, stirring to break up any lumps with the back of a wooden spoon, for 5 minutes or until the meat is browned. Stir in the chilli powder, paprika, cumin and oregano and cook for 1–2 minutes or until fragrant.
    2. Add the tomato paste, stock, tomato and beans and bring to the boil, then reduce the heat and simmer for 40 minutes or until thickened and cooked through. Season to taste.
    3. Combine the avocado, tomato and red onion in a medium bowl.
    4. Divide the chilli beef among four bowls and top each portion with a little avocado salad, a tablespoon of sour cream and a sprinkling of coriander. Serve with rice from your daily bread allowance.