Haunted Beef-Chorizo Chilli & Spooky Dippers for DInner

• 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!