Kids love these Chilli Con Carne stuffed tacos. Finish with whatever you fancy! Here we’ve served them with an avocado salsa, grated cheese, lettuce, herby yogurt and sweetcorn. We’ve used shop bought Tacos – why would you make your own?! Make a batch of the chilli and freeze the leftovers for another day. Our kids love it with rice.⠀


For the Salsa:

Combine two large chopped tomatoes with 1 chopped avocado, a drizzle of olive oil and squeeze of lime.

For the herby yogurt:

Combine 4 tbsp Tims Dairy Greek Style Natural Yogurt with 1 tbsp chopped coriander, a pinch of salt and pepper.

For the Chilli:

  • 800g lean (5-10% fat) beef mince⠀
  • 2 chopped medium onions⠀
  • 1 chopped red chilli⠀
  • 2 garlic cloves crushed⠀
  • 1 red pepper chopped⠀
  • 1-2 tsp mild chilli powder (depending on heat requirement)⠀
  • 1 tsp ground cinnamon⠀
  • 1 tsp ground coriander⠀
  • 1 tsp ground cumin⠀
  • 1 tsp sweet smoked paprika⠀
  • 1 tsp brown sugar⠀
  • 1 tbsp tomato purée⠀
  • 1 tbsp balsamic vinegar⠀
  • 800g chopped tomatoes⠀
  • 400g kidney beans⠀
  • 150ml red wine⠀
  • 200ml good beef stock⠀
  • Generous seasoning⠀


Brown the mince then remove. Colour the onion then add the garlic, chopped pepper, chilli and spices. Add the meat, stir for a couple of minutes then add the red wine. Reduce the wine then add the tomato purée, chopped tomatoes, diced red pepper, kidney beans and stock.⠀Simmer for 2 hours or put in a slow cooker or low oven (130 degrees) for 4-6 hours.



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