How to Cook Chili Salad Bowls

Serves: 4

Preparation time: 30 mins

Cooking time: 35 mins

Ingredients needed to make Chili Salad Bowls:

• 10 oz lean ground beef
• 1 can kidney beans
• 4 large tortillas
• 2 garlic cloves, peeled and crushed
• 1 small onion, finely chopped
• 3 ripe vine tomatoes, sliced
• 4 spring onions, trimmed and sliced diagonally
• 6’’ cucumber, peeled and sliced
• 1 romaine lettuce, thickly shredded
• ½ pint beef stock
• 2 tbsp tomato puree
• 4 tbsp tomato salsa sauce
• 4 tbsp crème fraiche
• 1 ½ oz cheddar, grated
• Juice of a lime
• ½ tsp caster sugar
• Flaked sea salt and freshly ground black pepper to taste
• 1 stp hot chili powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sunflower oil

Cooking instructions for Chili Salad Bowls:

• Add the ground beef in a medium saucepan and stir in the garlic as well as onions.
• Saute for 5 minutes over high flame, while stirring at times and breaking clumps of the meat at the same time.
• Sprinkle the coriander, cumin and chili powder over the mixture and stir them well together to mix.
• Cook for a couple of minutes while stirring continuously and pour in the beef stock, followed at once by the beans, tomato puree and sugar.
• Give it a nice stir to mix and bring the curry to a simmer.
• Put the lid on and continue to cook over slow flame for half an hour; stir it at times in between the cooking process.
• Meanwhile, warm up your oven to 350 degrees F.
• Crush a 1 m long aluminium foil into a round ball and place it at the middle of a baking sheet.
• Brush the centre of each tortilla with little oil and wrap the tortilla around the ball of foil with the oiled side facing down.
• Pleat the tortilla loosely, while pinching them slightly, to give them the shape of a bowl and bake in the oven for about 5 minutes or until it turns crispy and the bowl shape is set.
• Remove it from the oven and lift it up from the foil; set aside to cool slightly.
• Press the base of the tortilla to make it flat and set aside to cool completely; make rest of the tortilla bowls in a similar fashion.
• Uncover the beef-bean mixture and increase the heat to high.
• Continue to cook it for another 5 minutes until most of the liquid ebbs away and the mixture dries up considerably.
• Remove from heat and set aside.
• Add the tomatoes, lettuce, spring onions and cucumber to a bowl and add a splash of lime juice to it.
• Toss them well together to mix properly and spoon it into four tortilla bowls.
• Sprinkle a dash of ground black pepper to season and top it up with the cooked beef-bean mixture.
• Sprinkle the grated cheddar over each of the serving and serve alongside crème fraiche and tomato salsa.
• Tuck in!

Image credit: Wikimedia Commons