Taco Chips
Once school starts again, the evenings are much busier and your time to prepare meals can be in short supply. This recipe is the perfect solution. You can dial up or down the chili powder according to your taste, cayenne is optional for those who like it hot. Likewise, if you are not a kidney bean fan, leave them out.
We’ve departed from tradition and added a finely shredded carrot as it brings a nice sweetness to the chili and is a handy way to get more veg into the dish. Make the taco chili ahead when you have the time, chili gets better the longer it simmers.
When things get busy and stomachs are hungry, simply cook up some Meade Fresh Chunky Chips, reheat the chili and spread it over the cooked chips, topping with cheese and/or sour cream. A hearty meal to fuel the brain for homework and the body for after school activities!
Ingredients
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Taco Chili Mix (Make ahead of time and reheat when you need a quick meal solution!):
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1 tbsp olive/vegetable oil
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1 small Meade white onion
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3 cloves garlic minced
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450g minced beef
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1 ½ tbsp chili powder
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1 tsp ground cumin
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1 tsp dried oregano
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1 tsp paprika
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½ tsp. cayenne pepper (optional)
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Salt and pepper to taste
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1 Meade carrot (finely shredded)
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1 400g can kidney beans, drained
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1 400g can chopped tomatoes
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1 bag of Meade Fresh Chunky Chips
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Shredded cheese and sour cream for toppings (optional)
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Chives to add before serving.
Method
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In a pan at medium heat, add oil followed by the onions and garlic and sweat for two minutes.
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Add the mince and when browned, drain the fat.
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Add the spices and the rest of the ingredients.
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Once boiled, reduce heat and simmer for at least 30 minutes, preferably as long as you can!
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When you are ready simply follow the instructions to heat up your chips and simultaneously warm the chili mix.
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Top the chips with the chili, add sour cream and cheese and chives.
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Enjoy!