The whole family will enjoy assembling their own tortilla with spicy con carne and tomato salsa.
Ingredients
- 2 tablespoons olive oil
- 1 brown onion, halved, coarsely chopped
- 500g beef mince
- 1 teaspoon Mexican chilli powder
- 2 x 140g ctns tomato paste
- 125ml (1/2 cup) warm water
- 1 x 420g can red kidney beans, rinsed, drained
- 1 large (about 200g) ripe tomato, coarsely chopped
- 2 tablespoons coarsely chopped fresh coriander
- Salt
- 4 flour tortillas
Method
- Step 1Heat half the oil in a saucepan over medium heat. Add onion and cook, stirring, for 4-5 minutes or until soft. Add mince and chilli powder and cook, stirring with a wooden spoon to break up lumps, for 3-4 minutes or until brown. Add tomato paste and water and cook, stirring occasionally, for 10 minutes or until sauce thickens. Add beans and cook for 5 minutes or until hot.
- Step 2Meanwhile, combine the remaining oil, tomato and 1 tablespoon of the coriander in a small bowl. Season with salt.
- Step 3Heat a large non-stick frying pan over medium-high heat. Add tortillas, 1 at a time, and cook for 30-40 seconds each side.
- Step 4Divide the chilli con carne among serving bowls and sprinkle with the remaining coriander. Serve with salsa and tortillas.
- Low carb
- Lower gi
Nutrition
2044 kj
Energy
25g
Fat Total
8g
Saturated Fat
9g
Fibre
34g
Protein
95mg
Cholesterol
820.42mg
Sodium
11g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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