As it gets colder outside I love preparing those hot saucy dishes, like Chilli con carne, that are the pure definition of Comfort food. My family enjoys it, and actually my sister was the one who shared the idea of adding bacon to the recipe for that smoked delicious flavour. I always picture myself with a big bowl of Chilli con carne under a thick blanket bingeing on one of my favourite TV shows. And the picture came to life last time I made some Chilli con carne, and watched the whole Season 2 of Stranger things. The next day there were Chilli con carne leftovers and I got just the idea what to make of them.
This wasn’t the first time I made a Tortilla stack but it was the most delicious one. There’s just something that works so well in a Chilli con carne – tortilla combination, like a match made in heaven for those cold winter days that are just around the corner. Hope all of you who stop by will like the recipe, and if not here are a few more ideas for dinner with the family:
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Enjoy & happy cooking!
Preparation: 25 min
Cook time: 1 h
- 400 g minced beef
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 clove garlic, pressed
- 1 tsp chili pepper
- 1 tsp red paprika
- 1 vegetable stock cube
- 400 ml tomato sauce
- 1 tsp sugar
- 200 g red kidney beans
- 150 g corn
- 1 tbsp tomato paste
- 30 g bacon, finely chopped
- 5 large tortillas
- 4 tbsp sour cream
- 4 tbsp Parmesan cheese, grated
- Vegetable oil
- Salt & pepper to taste
- Heat a large sauce pan over medium heat. Sprinkle some vegetable oil over it and wait until hot. Stir in chopped onion and bacon. Let it simmer for about 5 minutes, stirring occasionally.
- Add pressed garlic, chopped red bell pepper, chili pepper, some salt and red paprika. Let it cook for about 5 more minutes, stirring occasionally.
- Add minced beef to the sauce pan, turn the heat up a bit and using a spatula break the meat up. Let it cook while stirring so the ingredients combine.
- When the meat is cooked, add a glass of water and the vegetable stock cube. Stir in tomato sauce and sugar. Let it cook.
- Stir in ground pepper and salt to season the sauce, as well as the tomato paste. Let it cook for about 20 min. When sauce reduces, add kidney beans and corn. Give it a few stirs before removing from heat.
- Preheat the oven to 200° C. Butter a round cake tray.
- Place one tortilla in the cake tray, top it with 1/4 of the Chilli con carne. Repeat the process with the next three tortillas and finish the stack with the leftover tortilla. Top the last tortilla with sour cream and grated Parmesan mixture and bake in the preheated oven for about 20 min. Enjoy!