Tacos with “chili con carne” are a family favourite. This recipe rightfully gained its place in my TV Food Hall of Fame. I just love the way I can pick one up with my hands like a mini sandwich.

I used to make these with ready fried taco shells but they are so much better with tortillas. Soft tortillas crisp up in the oven so easily with just a light brushing of olive oil however, I had to solve the problem of the chili creating soggy parts. My secret to non-soggy tacos are cheese slices. I use gouda cheese which is milder than cheddar and use the cheddar (or edam) for topping.

Give these a try please! Make a double batch and invite friends for a Godfather marathon. Or rather a triple batch.

Tacos with “chili con carne”

Galatia Pamboridis
I used to make these with ready fried taco shells but they are so much better with tortillas. Soft tortillas crisp up in the oven so easily with just a light brushing of olive oil however, I had to solve the problem of the chili creating soggy parts. My secret to non-soggy tacos are cheese slices.
Prep Time 45 minutes
Cook Time 25 minutes
Course Main Courses
Cuisine Mexican
Servings 20 tacos

Ingredients
  

For 20 tacos

    For the chilli con carne

    • 500 grams minced beef
    • 2 Tbsp olive oil
    • 1 large onion, finely chopped
    • 2 cloves of garlic, finely chopped
    • ½ – 1 tsp chilli flakes
    • 2 tsp cumin, ground
    • 2 tsp paprika
    • ½ tsp smoked paprika, hot
    • ½ tsp cinnamon powder
    • ½ tsp black pepper
    • 1 tsp dry oregano
    • 1/3 cup red dry wine
    • 1 cup beef or chicken stock
    • 1 Tbsp tomato paste
    • 400 grams chopped tomatoes from a can
    • 400 grams canned red beans, drained
    • Salt to taste

    To assemble the tacos

    • 20 small soft tortillas
    • Little oil to grease the baking tray
    • 20 slices of Gouda cheese
    • 1 cup of Edam cheese, coarsely grated
    • 2 spring onions, finely chopped
    • Guacamole and sour cream to serve

    Instructions
     

    • Prepare the chilli con carne: Heat the oil in a pan over a high heat and sauté the onions and garlic, stirring, until they are slightly coloured. Add the minced meat and sauté, stirring, until slightly coloured. Use a spoon to break up any lumps. Add salt and spices. Stir for 1-2 minutes more until fragrant. Add the wine and the broth. Next, add the tomatoes, tomato paste, and red beans to the pot. Cover the pot with the lid, leaving some room for the steam to escape. Lower the heat and simmer the chili for about an hour, stirring occasionally, until the liquid evaporates and the chili is thick. Allow to cool to room temperature.
    • Prepare the tacos: preheat the oven to 200°C, fan. Brush the base of a rectangular baking tray with olive oil.
    • Place a slice of Gouda cheese on a tortilla. Top with 1 heaped tablespoon of chilli con carne. Fold the tortilla in half to create a “U” shape. Place it on the baking pan, placing a glass next to it to prevent it from opening. Continue with the rest of the tortillas, placing one next to the other.
    • Sprinkle each tortilla with Edam cheese and spring onions. Transfer the tacos to the oven and bake for 20-25 minutes until the cheese has melted and the tortillas are crispy.
    • Serve immediately with guacamole and sour cream.
    Collections Kids, Sundays

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