Chilli Con Carne Tacos

Name: Chilli Con Carne Tacos
Cook time: 8 min
Yield: 12 servings
Ingredients: 12 mini wraps; 360 g grated mozzarella; 1 jar jalapeños (optional); fresh coriander (optional); 500 g beef mince; 1 diced red onion; 1 diced red pepper; 1 tin red kidney beans; 1 tin chopped tomatoes; 3 minced garlic cloves; 2 tbsp tomato puree; 2 tsp smoked paprika; 2 tsp cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp oregano; 1 tsp cayenne pepper; 1 beef stock pot; 100 ml water; salt & pepper

A great recipe for batch cooking, making enough chilli for 12 tacos.

Yield12 servings

Cook time8 minutes

Ingredients

For the tacos

For the chilli con carne

Directions

1
Add all of the chilli ingredients to the slow cooker & cook on low for 8 hours.
2
Brush one side of each wrap with some of the sauce from the chilli then brown off in a pan with a drizzle of oil on a medium heat for a few mins.
3
Add some cheese to one side of the wrap then top with a few spoons of chilli & some jalapeños if you are using them.
4
Leave on the heat for another few minutes until wrap starts to get crispy & the cheese is melted.
5
Fold the other half of the wrap over the create the taco then remove from the pan & place on a baking tray in the bottom of the oven on a low heat to keep warm whilst you cook the rest of the tacos.
6
Serve immediately with sour cream & some fresh coriander for garnish.

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