- 0:15 Prep
- 0:35 Cook
- 4 Servings
- Capable cooks
Spice up your weeknights with this hearty Mexican-style chilli.
Ingredients
- 4 flour tortillas
- Olive oil cooking spray
- 1 tablespoon olive oil
- 600g beef rump steak, trimmed
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 35g sachet taco seasoning (see note)
- 400g can diced tomatoes
- 400g can kidney beans, drained, rinsed
- Lime wedges, to serve
Tomato salsa
- 2 tablespoons lime juice
- 3 medium tomatoes, seeded, finely chopped
- 1/3 cup finely chopped fresh coriander leaves
- 2 teaspoons olive oil
Method
- Step 1Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Cut each tortilla into 8 wedges. Place, in a single layer, on prepared tray. Spray with oil. Bake for 10 minutes or until golden and crisp.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add steak. Cook for 5 minutes each side, for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice.
- Step 3Heat pan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add taco seasoning. Cook for 1 minute or until fragrant. Add diced tomatoes, 1 cup cold water and kidney beans. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce thickens.
- Step 4Meanwhile, make Tomato salsa: Combine lime juice, tomato, coriander and oil in a bowl.
- Step 5Add steak to chilli mixture. Cook for 2 minutes or until heated through. Serve chilli with salsa, tortilla crisps and lime.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1894 kj
Energy
18g
Fat Total
5g
Saturated Fat
9g
Fibre
39g
Protein
93mg
Cholesterol
1258.1mg
Sodium
12g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
For a spicier version use a 35g sachet of chilli seasoning. Both chilli and taco seasoning can be found in the Mexican section of major supermarkets.
Prepare in advance: Make to the end of step 3 of the posh chilli with tortilla crisps. Cool. Store in an airtight container in the fridge for up to 3 days.
- Author: Liz Macri
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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