Bloody Mary Chili Tacos



Bloody Mary Chili Tacos


500g minced beef

1/2 tbsp mustard powder

1/2 tbsp oregano

1/2 tbsp ground cumin

2 tins toms

3 shots

tabasco sauce

worcestershire sauce, a good few

1 tsp salt

1 tsp pepper

1 tin kidney beans

1/2 cup celery, chopped

1 onion, chopped

2 cloves garlic

2 tbsp oil

Heat your oil in a large cast iron skillet or other heavy-bottomed pan and add your onions, celery and garlic. Season well with salt. Cook for 10 minutes. Turn up the heat and add your beef. Brown well. For your sauce pop your tomatoes, tobasco, worcestershire sauce, salt, pepper, vodka in a blender and process until smooth. Add the spices to the beef, stir through and cook briefly, then add your sauce. Cook on low for 1 hour.

Meanwhile, pop your tortillas on the back of a muffin tray and press down to create a cup. Bake for 8 minutes at 180°C. Remove and leave to cool in the tray.

Spoon some chilli into each of the cups and serve with sour cream, celery and gherkin! Yum!

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