tortilla baskets with chilli and bean mince with caps and corn salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 corn or flour tortillasolive oil spray1 tbsp Olive oil1 onion, finely diced1 garlic clove, crushed500g lean beef mince1/2 tsp chilli powder or 1 fresh chilli finely chopped400g can diced tomatoes300g can red kidney beans, rinsed1/2 cup water2 tsp tumeric2 tbsp sweet chilli sauceFancy lettuce leaves,1 cup grated low fat cheese and 1 small tub light sour cream to serveSALSA1 red capsicum, seeds removed and diced130g can corn kernells, drained1 tbsp lemon juice1 tbsp chopped parsley or coriander
1 Preheat oven to moderate, 180 c. Spray tortillas with olive oil spray and press gently, sprayed side down, into 4x1 cup texas muffin pan.when the mince is 10 mins from being ready, bake for 5-10 mins until golden. Allow to cool in pan.
2. Meanwhile, heat oil in a frying pan on high. Saute onion and the garlic for 1-2 mins until onion is tender. Add the mince and cook for 3-4 mins until well browned, breaking up the lumps with the back of the spoon as it cooks.
3. Blend in the chilli powder and tumeric and cook for 30 seconds. Stir in the canned diced tomatoes, kidney beans and water. Simmer the mixture for 5-10 mins, or until most of the liquid is evaporated. Add sweet chilli sauce and heat through.
SALSA
In a bowl, gently combine all ingredient until well mixed.
Gently remove tortilla basket from muffin pan and place with a bed of the lettuce leaves on the plate. Spoon an even amount of chilli mixture into each basket. Place grated cheese, sour cream and salsa in serving dishes on the table so people can choose their own toppings.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGEARS2.
2. Meanwhile, heat oil in a frying pan on high. Saute onion and the garlic for 1-2 mins until onion is tender. Add the mince and cook for 3-4 mins until well browned, breaking up the lumps with the back of the spoon as it cooks.
3. Blend in the chilli powder and tumeric and cook for 30 seconds. Stir in the canned diced tomatoes, kidney beans and water. Simmer the mixture for 5-10 mins, or until most of the liquid is evaporated. Add sweet chilli sauce and heat through.
SALSA
In a bowl, gently combine all ingredient until well mixed.
Gently remove tortilla basket from muffin pan and place with a bed of the lettuce leaves on the plate. Spoon an even amount of chilli mixture into each basket. Place grated cheese, sour cream and salsa in serving dishes on the table so people can choose their own toppings.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGEARS2.
Nutritional Info Amount Per Serving
- Calories: 538.0
- Total Fat: 31.2 g
- Cholesterol: 77.8 mg
- Sodium: 304.7 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 0.8 g
- Protein: 33.8 g
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