Homemade tacos with chilli con carne
Ingredients (large portion – approx. 24 tacos):
800 g of minced beef and pork
2 cans of VERA tomatoes
1 can of VERA corn
1 tin of VERA red beans
1 onion
2 cloves of garlic
taco seasoning
salt, freshly ground pepper
24 taco shells
1 avocado
2 limes
1 jar of VERA jalapeños
natural yoghurt
grated cheddar
fresh coriander and parsley
Preparation:
In a large frying pan, fry the finely chopped onion and garlic. Once they have softened, add the minced meat and fry until it is well browned and begins to caramelise slightly.
Add the tinned tomatoes, season with salt, pepper and taco seasoning. Simmer over a medium heat for a few minutes until the sauce thickens. Then add the drained sweetcorn and beans. Cook for a little longer to allow the flavours to blend. Leave to cool slightly. Arrange the taco shells on a baking tray and bake for about 5 minutes at 180°C – this will make them crispier and prevent them from cracking when you fill them.
Spoon the cooled chilli into the pre-baked shells, sprinkle with grated Cheddar and bake again at 180°C until the cheese has melted.
In the meantime, prepare the accompaniments:
- Mash the avocado with a fork and mix in the lime juice, then season with salt and pepper,
- Spoon the natural yoghurt, chopped jalapeño and prepared guacamole into the bowls.
Serve the baked tacos with the toppings – layer the yoghurt, avocado and jalapeño alternately. Finally, sprinkle with fresh coriander and parsley.
