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Chilli Con Carne in a tortilla


* 300g mince beef
* 1 medium onion
* 2 garlic cloves, crushed
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1 tsp chilli powder
* 2 tbsp tomato puree
* 1/2 tsp low fat sweetner
* 300ml beef stock
* 4 large flour tortillas
* 1 tsp sunflower oil
* 3 medium size lettuce leaves (shredded)
* 3 ripe tomoto’s (sliced)
* 1/4 cucumber (sliced)
* 4 Spring onions (sliced)
* juice of 1/2 lime
* 40g Cheddar Cheese
* 4 tbsp tomato salsa
* Salt & pepper to season


1) Place the minced beef, onion, garlic in a non-stick pan and cook over a high heat for 5 mins, stirring to break up any lumps of meat. Stir in the cumin, coriander and chilli and cook for a further 2 mins, stirring constantly.

2) Add the tomato puree, sugar and beef stock and bring to a simmer. Cover and leave to simmer gently for 30 mins.

3) To prepare the tortilla bowls, preheat the oven to 200C/Fan 180/Gas 6. Take a sheet of tin foil and scrunch it up into a ball about 10cm in diametre and place it in the middle of a large baking sheet. Take a tortilla and brush one side with a little oil to help prevent it sticking to the foil. Place the tortilla over the ball of foil, oil-side down, pleating it loosely to create a bowl. Bake for 5 mins until it is set and the tortilla is slightly crispy.

4) Remove the tortilla from the oven and carefully remove it from the foil. Place the tortilla on an unturned tumbler and press to create a flat base. Leave to cool and repeat the process for the remaining tortilla’s.

5) Remove the lid from the pan of beef and turn up the heat and cook for a further 5 mins, stirring constantly, until most of the liquid has evaporated and the mixture is quite dry. Remove the pan from the heat.

6) Mix the lettuce, tomato, cucumber, spring onions and lime juice together and divide equally between the tortilla bowls and season with the salt and pepper. Add beef mixture on top.

7) Grate the cheese over each portion and add some creme fraiche and salsa. and serve.