Meaty Chilli in Tortilla Bowls

19 Jan

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Now, if your like me, and as soon as you read the name of this dish you immediately thought “I can just about manage making the chilli, let alone edible bowls as well!”. Well not to worry, these tortilla bowls couldn’t be simpler and they look just fab as well. I first saw this idea on one of the The Hairy Bikers shows and I’ve been fascinated ever since. I have based this recipe around the original that they used but have made a fair few tweaks here and there so that it suits my taste more. You don’t necessarily have to serve chilli in these, you could serve any number of things such as a fancy salad or even use it to serve finger food at a party.

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Meaty Chilli in Tortilla Bowls (Serves 4)

1 onion, diced

3 garlic cloves, minced

350-400g  lean beef mince

1tsp rapeseed/olive oil

1tsp each of cumin, coriander and chilli powder

3tbsp tomato puree

1tsp granulated sugar

200-300ml beef stock

4 white/wholemeal tortilla wraps

1tsp rapeseed/olive oil

salt and pepper

To Serve:

chopped mixed salad

salsa, guacamole or creme fraiche

grated cheddar cheese

  • Preheat the oven to 180ºc/350ºf.
  • Heat the oil in a deep frying pan or wok and fry the onion, garlic and minced beef over a medium heat until all the mince is cooked. Stir in the cumin, coriander and chilli powder and cook for a further 1-2mins.
  • Add the tomato puree, granulated sugar and enough beef stock to loosen the sauce. Turn the heat down to low and simmer for about 18-20mins. Keep an eye on it and add more stock if it drys out too much.
  • Now for the tortilla bowls, get some tin foil and scrunch it up into a ball about the size of  your fist but it may differ depending on how big or small your tortillas are. Brush a bit of oil in the middle of each tortilla.
  • Lay one tortilla over your tin foil ball and if its big, try to pleat it so it forms a bowl shape. Bake in the oven for 5mins.
  • When its done take it out and, using an upside down glass or jar, remove it from the ball and press it down onto the glass bottom and leave to cool. Repeat with the rest of the tortillas using the same tin foil ball.
  • Taste the chilli and add more of the spices if you need to. Season with salt and pepper.
  • When you have made all the tortilla bowls, spoon your chilli into them, scatter with grated cheddar and your chosen accompaniment and serve with the chopped mixed salad.
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