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Beef Chilli Cups with Sprinkl’ins and Yogurt Sauce

Delicious beef chilli with tons of flavour, cheese, avocado and a tasty yogurt sauce. Make easy tortilla cups with a muffin tin.

1 hour and 45 minutes

6-8

Ingredients Method

1 Heat the oil in a large casserole pan and cook the onions and pepper for a few minutes to soften. Add the mince and cook until browned all over.
2 Stir in the garlic, dried herbs and spices and cook for a minute until fragrant.
3 Tip in the caned tomatoes, then fill the can with water and add that along with the beef stock pot, the tomato puree, worcestershire sauce and red wine vinegar.
4 Bring to the boil, then cover, turn down the heat and simmer for 45 minutes.
5 Remove the lid and add the black beans and cook, uncovered, for another 10 – 15 minutes.
6 While the chilli cooks make the tortilla cups. Heat the oven to 190C, 170C fan, gas mark 5. Brush the tortillas with a little oil.
7 Turn a muffin tin over and press 3 or 4 of the tortillas into the spaces between the muffin holes to create cups.
8 Bake for 10 minutes, them remove and repeat with the rest of the tortillas.
9 Mix the yogurt with the garlic, coriander and lime, season to taste.
10 To serve put the tortilla cups onto a baking try and divide the chilli between the 8 cups.
11 Sprinkle over the cheese and return to the oven for 5-10 minutes to melt the cheese.
12 Put the remaining ingredients in serving bowls and serve each cup dolloped with the yogurt.