Wednesday, 25 March 2015

Taco Chilli Bowls

 Chilli is one of my favourite things – I remember when I made my first ever successful batch, getting the spices right, not too powerful, not too weak and getting that feeling of delight when you have your first mouthful.

My chilli recipe is not like your normal chilli you would have – whilst In America, I found out that an actual traditional chilli doesn’t have kidney beans in it.. Which is good, because my family love chilli but they don’t like beans so we never have it.. But now we have a solution!

I’m usually a straight up chilli and rice girl – but whilst pondering around on the internet, I saw someone had made little cups out of tortillas for a party they were having so decided to give it a go with a bigger tortilla and make it a main event!

The crispiness of the bowl, with the chilli and the soft rice, really make a dish that will please. Also, look at it!! Serve this at a dinner party and people will be in heaven!

Calories: 451  •  Slimming World: FREE* on Extra Easy Plan 

 Weight Watchers Pro Points: 8PP• WeightWatchers Filling & Healthy Values: 1PP

Preparation Time: Less than 15 Minutes
Cooking Time: 30+ Minutes
Serves 4

You Will Need:

4 Soft Flour Tortilla Wraps (I use WeightWatchers Own)
250g Lean Mince Beef
1 Large Onion Diced
1 Large Green Pepper Diced
3-4 Cloves of Garlic Minced
1 Tin of Chopped Tomatoes
2 Tbsp Ground Cumin
1 Tbsp Turmeric
1 Tbsp Smoked Paprika
1 Tbsp Dried Oregano
1 Tsp Cayenne Pepper
1/2 Tsp Crushed Chilli (can add more depending on how spicy you like it – but crushed chilli as opposed to dried is a lot hotter!)
1 Beef Stock Cube (I use Reduced Salt OXO)
1 Tbsp Tomato Puree
500ml Boiling Water
Frylight/Calorie Controlled Oil Spray
Salt for Seasoning
250g Cooked Basmati Rice 

To serve:
Iceberg Lettuce Shredded
40g Reduced Fat Cheddar Cheese
4 Tbsp Reduced Fat Sour Cream


In a large frying pan  sprayed with oil, sauté the onions and garlic until softened – around 5 minutes, add the pepper to the pan and sauté for another 5 minutes

Add the mince to the pan and brown with the onions, garlic and peppers – 3-4 minutes

When the mince is browned, tip in the spices – cumin, paprika, turmeric, oregano, crushed chilli and cayenne pepper, stir into the mince and onion mixture

Add the tomatoes and let simmer for a couple of minutes to allow the spices to meld

Crumble the stock cube into the pan (I know this is a bit unorthodox but I find it helps thicken the sauce, and adds flavour)

Add the Water and give it a big stir – turn the heat to medium low – and simmer for 10- 15 minutes adding the tomato puree half way through

If the Sauce is still too thin  - simmer for another 10 minutes, if the sauce is too thick.. Add a little more water and simmer for 2-3 Minutes

To make the Taco Cup

Preheat Oven to 140 degrees

Spray a flour tortilla with oil on one side and put in an oven friendly bowl that fits the whole thing in (see picture)

Cook for 3-4 minutes, or until golden brown

Take the wrap out of the bowl (be careful it will be very hot!! It will now be bowl shaped but still soft on one side – return to the oven like an upside down bowl and cook for a further 3-4 minutes or until golden brown – but not burnt – these are quite fragile but should be ok to pick up J

To Serve

Place your delightfully made taco bowls on plates

Split the rice between the four bowls

Add the Chilli into each bowl and top with lettuce, sour cream and cheese

Then it's time to Devour!

*Free if using cheese as your HEA and suitable wrap as your HEB


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