Tacos with Chili con Carne

Ingredients

• 300 gprepared chilli con carne, made the day before (see recipe)
• 1 packetready-made shop-bought taco shells
• ¼iceberg lettuce, shredded
• somecheddar cheese, grated
• 4 tbspsoured cream
• 1avocado
• 1 sprigcoriander
• 1lime, cut into wedges
• 8cherry tomatoes

Instructions

1. 1

   Reheat the chilli

   Reheat the chilli con carne.

2. 2

   Shred the lettuce

   Cut the iceberg lettuce into fine strips.

3. 3

   Grate the cheese

   Grate the cheddar cheese.

4. 4

   Prepare the avocado

   Peel and stone the avocado, then cut it into slices.

5. 5

   Slice the tomatoes

   Cut the cherry tomatoes into slices.

6. 6

   Chop the coriander

   Roughly chop the coriander.

7. 7

   Arrange the shells

   Place the taco shells on a plate.

8. 8

   Add the lettuce

   Divide the lettuce between the taco shells and add some tomatoes.

9. 9

   Fill with chilli

   Add one or two generous spoonfuls of chilli to each taco, then top with some cheddar.

10. 10

    Finish the toppings

    Add avocado and soured cream to taste, scatter over coriander and drizzle with a little lime juice.

11. 11

    Serve family-style

    Alternatively, put all the ingredients on the table and let everyone help themselves.

What are tacos with chilli con carne?

Tacos are a Mexican dish built around a shell or tortilla filled with savoury ingredients and toppings. This version uses ready-made shells and chilli con carne prepared the day before, making assembly straightforward.

The contrast is what makes these tacos work: warm, savoury chilli meets crisp lettuce, creamy avocado and soured cream, with lime to brighten each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 0g protein, 0g carbs, 0g fat.

The taco shells and chilli provide most of the carbohydrates, while cheddar, soured cream and avocado contribute much of the fat; the chilli is also the main source of protein. For a more balanced plate, serve the tacos with extra salad or vegetables on the side.

Get the toppings ready

Fresh toppings: shred the lettuce, grate the cheese, slice the tomatoes and avocado, and roughly chop the coriander before filling the shells. Having everything ready keeps the shells from sitting with wet ingredients for too long.

Lime: cut it into wedges so diners can add juice as they like. A little is enough to lift the rich chilli and creamy toppings.

Warm the chilli carefully

Chilli: reheat it until hot, stirring as needed so it warms evenly. If it is very thick, serve it carefully in spoonfuls so the shells are easier to fill.

Timing: do the reheating just before assembling, while the cold toppings are ready to hand. The recipe gives a total time of 25 minutes, with the chilli made the day before.

Keep the shells crisp

Assembly: add the lettuce and tomatoes first, then spoon in the chilli and finish with cheese, avocado and soured cream. Fill the shells close to serving time, as moisture from the fillings can soften them.

Portions: use one or two generous spoonfuls of chilli per taco, as suggested, and avoid overfilling the shells so they are easier to pick up.

Choose your topping balance

Creamy toppings: avocado and soured cream soften the sharpness of the lime and the savoury chilli. Add them to taste rather than trying to make every taco identical.

Fresh finish: coriander and lime add a bright contrast. Keep extra wedges on the table for anyone who wants more.

Serve straight away

Tacos are best soon after filling, while the shells still have their crunch. For a relaxed meal, place the shells, chilli and toppings separately on the table and let everyone build their own.

These tacos pair well with a simple side such as rice or a green salad if you want to make the meal more substantial.

Recipe notes & tips

• Prepare and arrange the toppings before reheating the chilli.
• Warm the chilli thoroughly and stir it so it heats evenly.
• Fill the shells just before serving to help them stay crisp.
• Offer lime wedges at the table so everyone can adjust the sharpness.
• Serve the toppings separately for an easy family-style meal.

Variations

• Add beans: Spoon in cooked beans with the chilli for a heartier filling.
• Use salsa: Add a spoonful of salsa in place of some of the sliced tomatoes.
• Make it spicier: Serve sliced fresh chilli or hot sauce alongside the toppings.
• Swap the cheese: Try a different grated cheese with a good melting texture.
• Add crunch: Put finely sliced radishes on the table as an extra topping.

Common mistakes to avoid

• Filling too early: The shells can soften from the moist toppings, so assemble just before eating.
• Overfilling the shells: They become difficult to handle; use a modest amount of each topping.
• Cold chilli: Reheat it thoroughly before spooning it into the tacos.
• Large lettuce pieces: Cut the lettuce into fine strips so it fits neatly in the shells.
• Too much lime: Add juice gradually and taste as you go.

How to store

Store leftover chilli and toppings separately in covered containers in the fridge, and keep the taco shells according to the packet instructions. Use refrigerated leftovers within 2 days; reheat the chilli until piping hot and assemble fresh tacos when ready to eat.

Frequently asked questions