Tasty chilli layered with rice, tortilla chips, avocado and topped with melted cheese.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 40 minutes
    • Mexican

    Chilli Bowls

    Recipe Information

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    400g Lean Steak Mince

    1 x Red Onion

    2 x Cloves Garlic

    1 x Green Chilli – approx. 20g

    2 x tsp Paprika

    1 x Red Pepper

    1 x Beef Stock Pot

    200ml Boiling Water

    1 x 400g Chopped Tinned Tomatoes

    1 x 400g Red Kidney Beans

    Sea Salt and Black Pepper

    40ml Sunflower Oil


    To serve

    2 x Avocado

    2 x 250g sachets Mexican Rice

    100g Grated Cheddar or Mozzarella Cheese

    1 x pack Tortilla Chips


    Peel the red onion and dice

    Peel the garlic and mince

    Heat the oil in a large saucepan and saute the onion and garlic on a low light for 5 mins

    Finely chop the chilli – keep the seeds if you want a hotter chilli

    Add to the pan along with the minced steak and cook till the meat is browned Chop the pepper into small chunks, discard any seeds or white pith – and add to the chilli

    Add the chopped tomatoes, stock, boiling water, paprika and season with some salt and pepper

    Bring to the boil, cover and simmer for 30 mins

    Drain the red kidney beans and add to the chilli – cook another 10 mins to heat through

    Cook the rice as directions on the pack

    Halve the avocados, remove the stones, scoop out the flesh and slice

    Serve the chilli in bowls with the rice, some tortilla chips, sliced avocado and some grated cheese on top

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