Mexican-inspired Pork Chilli Bowl
with kidney beans and warmed tortillas
A hearty chilli with grains, legumes and succulent pork mince. Customise the heat level to suit your tastes by adding more or less chilli flakes and don't worry, a dollop of cooling creme fraiche ensures this dish stays perfectly palatable if you can't handle the heat.
Tags:
Quick
•Family Friendly
•Easy Cleanup
Allergens:
Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Irish Pork Mince
1 pack(s)
Red Kidney Beans
2 sachet(s)
Mexican Style Spice Mix
1 pack(s)
Chopped Tomato with Onion & Garlic
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Garlic
8 unit(s)
Tortilla
(Contains Wheat)
50 grams
Grated Cheese
(Contains Milk)
1 unit(s)
Scallion
65 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Sweetcorn
Not included in your delivery
to taste
Salt
to taste
Sugar
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)4287 kJ
Energy (kcal)1025 kcal
Fat43.8 g
of which saturates22.1 g
Carbohydrate102.2 g
of which sugars20.8 g
Dietary Fiber12.2 g
Protein57.2 g
Cholesterol0 mg
Salt6.42 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Drain and rinse the sweetcorn and kidney beans in a sieve.
- Trim and thinly slice the scallion.
- Peel and grate the garlic (or use a garlic press).
Little Chef's TIP: Kids can help to drain the kidney beans and sweetcorn.
2
- Place a pot over medium-high heat (without oil).
- Once hot, fry the pork mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break it up as it cooks. Season with salt and pepper.
3
- Add the garlic and Mexican spice mix (with a drizzle of oil if needed).
- Cook until fragrant, 1 min.
- Add the chopped tomatoes, corn, kidney beans, ¼ tsp salt and ½ tsp sugar (double both for 4p).
- Bring to the boil, cover and simmer for 6-8 mins.
4
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
5
- Once cooked, season the pork to taste with salt and pepper.
- Loosen the sauce with a splash of water if necessary.
- Stir in as much of the chilli flakes as you like (use less if you don't like spice—or if you're cooking for kids).
6
- Divide the pork chilli between bowls, topped with a dollop of creme fraiche.
- Scatter the cheese and scallion over the top.
- Serve warm tortillas alongside.
