Prep 40 mins
Cook 30 mins
This traditional Mexican dish is a joy to feed the family on any weeknight. Full of protein and flavour this dish is sure to please both the carnivorous and picky eaters. The cheesy quesadilla triangles offer an unusual yet delightful twist in place of rice or corn chips. Leftover chilli con carne is also great wrapped in tortillas or served over nachos the next day so you can be sure there will be not a mouthful left of this mouth watering mexican dish. Add less chilli powder (or omit it) for those who aren't fond of spicey foods. Although this dish isn't overpoweringly spicy and chilli does add a subtle, tantalizing zing.
- 3 tablespoons olive oil
- 1 kg beef chuck steak, trimmed of fat, cut into 2cm pieces
- 1 brown onion, chopped
- 2 garlic cloves, diced
- 1 red capsicum, diced
- 3 teaspoons Mexican chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 800 g diced tomatoes
- 3 tablespoons tomato paste
- 1 cup water
- 420 g canned red kidney beans, rinsed, drained
- 1⁄2 cup fresh coriander leaves, chopped
- 4 flour tortillas
- 1 cup tasty cheese
- 1 avocado, diced
- sour cream, to serve
- Heat 2 tbs of the oil in a pan over medium-high heat. Add the beef, onion, garlic and capsicum and cook, stirring until beef has browned.
- Add 2 tsp mexican chili powder,cumin, oregano and paprika and sauté for 2 minutes or until fragrant.
- Add the diced tomato, tomato paste, water and kidney beans. Bring to the boil.
- Reduce heat to low and cook, covered, for 20 minutes.
- Meanwhile to make the quesadillas, sprinkle half the cheese and half of the remaining 1 tsp of Mexican chili powder over one tortilla. Cover with another tortilla.
- Heat remaining 1 tbs of oil in a pan. Place quesadilla in pan and fry for 2 minutes each side or until cheese has melted. Remove from pan and slice into 8 triangles as you would cut a pizza. repeat with remaining tortillas, cheese and mexican chili powder.
- Uncover pan with chilli con carne, remove from heat, stir in coriander and season with salt and pepper. Divide chilli con carne among serving bowls and top with avocado and sour cream. Serve with quesadilla triangles and enjoy!