Chilli Sin (Con) Carne Tacos
Total Time
40 Minutes
Servings
10
Spice Level
Medium
Ingredients
15
Ingredient List
- 300g Quorn Frozen Mince
- Old El Paso Chilli Con Carne Seasoning Mix
- Old El Paso Crunchy Taco Shells
- 1x red bell pepper, deseeded and finely chopped
- 1x white onion, finely chopped
- 2x cloves of garlic, minced
- 2x tbsp tomato puree
- 1x tin of chopped tomatoes
- 1x tin red kidney beans, drained and rinsed
- 500ml vegetarian beef stock
- 100g cheddar cheese, grated
- Handful of fresh coriander, roughly chopped
- Oil, for frying
- Salt and pepper, to taste
TO SERVE
- Old El Paso Jalapenos (optional).
Preparation
- In a large frying pan, heat 1 tbsp of oil over a medium-high heat and add in the onion. Cook for 5 minutes until translucent.
- Add in the red bell pepper and garlic and cook for a further 5 minutes, until the veggies are soft.
- Add in the Quorn Frozen Mince, Old El Paso Chilli Con Carne Seasoning Mix and tomato puree and combine, cooking for 2-3 minutes.
- Pour in the tinned tomatoes, vegetarian beef stock and red kidney beans and stir well. Allow to simmer on a low-medium heat for 15-20 minutes.
- In the meantime, split the grated cheese amongst the base of 10 Old El Paso Crunchy Taco Shells and bake for 4-5 minutes at 180°.
- Take the chilli off the heat and spoon the mixture into the individual shells.
- Serve with fresh coriander, fresh chilli and Old El Paso Jalapenos (optional).
Expert Tips
- For an even richer flavour, add in a small cube of dark chocolate during step 4.
