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Pea Chilli in Taco Shells

Pea Chilli In Taco Shells

Pea Chilli In Taco Shells
Cooking time
'
Nr of servings
4
Logo Thanks to Yes Peas !
'
Cooking time
4
Nr of servings

Ingredients

  • 1 - 2 tsp chilli powder
  • 2 tablespoons vegetable or rapeseed oil
  • 500 g beef mince
  • 150 ml passata
  • 1 clove garlic, peeled and crushed
  • 1 teaspoon cumin seeds
  • Sea salt and black pepper
  • 2 tablespoons tomato puree
  • 1 tin haricot beans, drained and rinsed
  • 1 onion, peeled and finely diced
  • 1 tablespoon tomato ketchup
  • Dash Worcestershire sauce
  • 300 g frozen peas
    Deliciously Tender Garden Peas
  • To serve: Taco Shells, grated cheese, shredded lettuce, soured cream (optional)

Method

  1. Heat 1 tbsp of the oil in a large, deep frying pan and brown the mince well in two batches, making sure it is well broken up and browned evenly. Remove from the pan and set aside.
  2. Heat the remaining tbsp of oil in the pan and add the onion. Cook gently for 5 - 10 minutes until softened and translucent.
  3. Add the garlic, cumin seeds and chilli powder to taste, depending on how hot you like your chilli.
  4. Cook the garlic and spices with the onion for 1 minute, then add the tomato puree and cook, stirring for a further minute.
  5. Add the haricot beans to the pan and coat with the onion and spice mixture, then return the browned mince to the pan and mix well.
  6. Add the passata, tomato ketchup and Worcestershire sauce, and season to taste with sea salt and black pepper.
  7. Bring to the boil, and simmer gently for 10 - 15 minutes, until the liquid has reduced and the chilli has thickened.
  8. Add the frozen peas and simmer for a further 3 minutes.
Serving tip

Serve the chilli in the taco shells, with grated cheese, shredded lettuce and soured cream on the side.

Tags

dinner

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 948 28 7 5 0.569
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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