Haunted Beef-Chorizo Chilli & Spooky Dippers for DInner
with Bewitching Kūmara & Choc Chip Blondie for Dessert
This smokey beef and chorizo chilli is getting a Halloween twist tonight, thanks to some spooky tortilla friends. Whip up your Tex-Mex spiced chilli, mash some avocado to go on top and then comes the fun part; shaping your tortilla chips into fun, Halloween-themed shapes!
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Capsicum
1
Red Onion
1
Spring Onion
1
Lemon
100 g
Mild Chorizo
1 packet
Totara Tasty Cheddar
(Contains: Milk; )
1
Avocado
250 g
Beef Mince
1 sachet
Tex-Mex Spice Blend
1 packet
Garlic Paste
1 packet
Passata
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Sour Cream
(Contains: Milk; )
1
Kumara
1 packet
Basic Sponge Mix
(Contains: Wheat, Gluten; May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond)
1 packet
Dark Chocolate Chips
(Contains: Milk, Soy; May be present: Pecan, Cashew, Peanuts, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Almond, Wheat, Gluten)
1 packet
Brown Sugar
1 packet
Caramel Sauce
(Contains: Milk; May be present: Cashew, Sesame, Soy, Almond, Wheat, Gluten, Fish, Eggs)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut capsicum (see ingredients) into bite-sized
chunks.
• Finely chop onion (see ingredients).
• Thinly slice spring onion.
• Halve lemon.
• Roughly chop mild chorizo.
• Grate Totara tasty Cheddar (see ingredients).
• Slice avocado in half and scoop out flesh.
• In a medium bowl, mash avocado with a
squeeze of lemon juice and a drizzle of olive
oil until smooth. Season to taste with salt and
pepper. Set aside.
• Meanwhile, heat a large frying pan over
medium-high heat.
• Cook beef mince and chorizo (no need for oil!),
breaking up with a spoon, until just browned,
4-5 minutes.
• Add capsicum and onion, then cook until
softened, 5-6 minutes.
• Add garlic paste and Tex-Mex spice blend and
cook until fragrant, 1 minute.
• Add passata and the water. Reduce heat to low,
and simmer until slightly reduced, 2-3 minutes.
Season to taste.
• While the chilli is simmering, lay mini flour
tortillas on your chopping board and brush with
olive oil.
• Using a small knife, a pair of scissors or a cookie
cutter, carve out some spooky shapes (we did
pumpkins, ghosts, webs, bats and bones!).
• Place tortilla shapes on a lined oven tray and
bake until golden and crisp, 6-7 minutes.
TIP: Got any tortilla offcuts? Don’t toss them! Pop
them on the oven tray with the spooky shapes!
• Divide haunted beef-chorizo chilli between
bowls. Top with guacamole goo, sour cream,
cheese and spring onion.
• Serve with spooky tortilla chips. Enjoy!
