Easy Beef Chilli Con Carne

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook for 3-4 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon for 4-5 minutes or until browned.

Add the carrot, sweetcorn, Tex-Mex spice blend (see ingredients list) to the pan with the beef and season with pepper. TIP: If you like a bit of heat, feel free to add 2 sachets of the spice blend. Crumble in the beef stock cube and add the tomato paste and water. Mix well, then reduce the heat to low and simmer for 10-12 minutes or until slightly thickened.

While the chilli is cooking, slice the mini flour tortillas into wedges. Place the tortillas in a single layer across the two oven trays lined with baking paper (don’t worry if they overlap slightly). Drizzle or spray generously with olive oil and season with salt and pepper. Bake for 8-10 minutes, or until lightly golden.

While the tortillas are baking, juice the lime to get 1 tbs. Slice the avocado in half and scoop the flesh out of its skin. Place the avocado in a small bowl with the lime juice. Season with salt and pepper and mash with a fork to combine. Add the Greek yoghurt to the bowl and stir to combine. TIP: For a smoother crema, use a food processor or stick blender. Finely chop the tomato and cucumber.