Easy Beef Chilli Con Carne

Heat a drizzle of olive oil in a large frying pan 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 (use suggested amount) 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 (check ingredients list for amount). Mix well, then reduce the heat to low and simmer uncovered 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. Place in the oven to 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, feel free to use a food processor or stick blender. Dice the Roma tomato. Dice the cucumber.