Simple and quick to make, this has been a favourite of ours since we started it while camping and Cania Gorge in 2018. Cooked in a camp kitchen, we made it as a communal meal in the centre of the table. The chilli beef was still in the cast iron frying pan to keep it hot in the 10 degrees open air.
While we have had it as a communal bowl in the centre of the table, COVID changed our habits and we now serve it into individual bowls. It lets us get a little messy with it if you wish. Using the corn chips to scoop up the beefy goodness makes this a finger food. There’s something about using your hands with your food that makes it comforting, like having party pies and sausage rolls for dinner while watching the state of origin.
The recipe provides for a mild heat. Veteran chilli eaters may not even detect the heat at all. This makes it suitable for the kids and those who “like to keep their taste buds” to eat, while us chilli eaters can add extra heat with hot sauces or extra chilli flakes.
The ingredients are things we generally always have available in the cupboard as well as mince of some type in the freezer. You can swap the beef mince for another type; we have used turkey mince many times as well as chicken or pork mince from time to time.
Avocados is the main ingredient that may not be readily available in the cupboard. The guacamole served on the side is basic and really is optional. Guacamole makes it so much better though.
We also substitute the sour cream with Greek yogurt. I prefer the sour cream and will always use this if we have it there, but Greek yogurt is a decent replacement and lower in fat.
Another trick is to use the seasoning and sauces from a soft taco pack. We get them when they are on sale at 1/2 price and use the tortillas for other uses. The seasoning and sauce then gets added to this dish instead of using purposely bought taco seasoning packets.
Our kids make this recipe as it is quite simple. While there are a few steps to it, they are simple with little preparation. The guacamole is the most complex part for them needing a knife to open them. Some assistance may be needed for younger children to prepare this part.
Mexican Chilli Beef
Ingredients
- 500 g beef mince
- 1 tbsp olive oil
- 1 tsp minced garlic
- 400g can crushed or diced tomatoes
- 400g can black beans or kidney beans
- 400g can corn kernels
- 1 cup water tip: use the water drained from the corn kernels
- 2 packets taco seasoning
- optional extra chilli to taste
Guacamole
- 2 avocados must be ripe
- lime juice
- 250 g sour cream or Greek yogurt
Toppings
- 250 g grated cheese
Instructions
- Open the cans of corn, tomato, and beans, draining the liquid from the corn and beans. You can keep the water from the corn kernels to use later
- Put olive oil in the frying pan, add the minced garlic in the oil, and turn on the heat on the stove
- When the garlic starts to sizzle, add the beef mince and cook until browned, turning the mince and breaking up lumps as it cooks
- Add the can of diced or crushed tomatoes and stir through
- Add the packets of taco seasoning and the water and stir through
- Add the beans and stir through
- Add the beans and stir through
- Add in any extra spices to taste and stir through. Chilli flakes or chilli powder will add more heat. You can also add paprika and cumin.
- Turn down the heat and simmer while preparing the guacamole. Put a lid over to stop it from drying out
Guacamole
- Open the avocados, remove the stone and scoop out the flesh into a bowl to make the guacamole
- Add lemon juice, cracked black pepper, and crush the avocados with a fork.
Serve
- Divide the chilli beef into 5 bowls and the corn chips onto 4 side plates
- Sprinkle some grated tasty cheese over the bowl
- Add a scoop of guacamole and sour cream onto the side of each bowl
- Eat using the corn chips to scoop up the beef. Use a fork to assist or for a less hands-on eating experience