Garlic Butter Chilli Beef Tacos

• gesamtzeit: 4 minutes

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CORR these are BANGING. Chilli beef, melted mexican cheese all stuffed into mini wraps brushed with garlic butter for the ultimate flavour in every bite 🤌🏻

A perfect way to use any leftover chilli if you have any if not I’ve listed below how I make a speedy mix for this recipe ⬇️

501 calories and nearly 40g protein per two wraps ✅

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Ingredients (Serves 2):

Diced white onion

2 x tsp garlic

200g lean beef mince

1 Tbsp mild chilli powder

1 Tsp paprika

1 Tsp ground cumin

1 Tsp ground coriander

1 Tsp mixed herbs

Salt

Pepper

1 Beef stock cube crumbled

100ml water

1 Tbsp tomato puree

1 Tsp granulated sweetener

200g chopped tomatoes

4 mini wraps

40g mexican cheese sliced (can sub for reduced fat cheddar for reduced cals/fat)

15g light butter

1 Tsp dried parsley

Anweisungen

Start by frying off the onion for a minute before adding in a tsp garlic for a further minute.

Add in the beef mince frying until brown, before adding the chilli powder, paprika, cumin, coriander, herbs, salt and pepper. Mix in well before adding the crumbled stock cube, water, puree, sweetener and chopped tomatoes. Leave to simmer over medium to high heat until the sauce has reduced.

Grab four mini wraps. If you want super crispy shells, pan fry dry for a minute first before assembly if not add the chilli mix equally on to the wraps top with the cheese before pan frying for a couple of minutes over medium heat on each side until golden.

Whilst they are on in the pan, melt the butter, the remaining tsp garlic and parsley. Brush over each side of wrap before serving.

Calories per two wraps: 501 | Protein: 39.8g | Fat: 19g | Carbs: 40.9g

We also had a bit of chipotle ranch and coriander fresh over the top **