Easy beef chilli taco cups recipe

8 INGREDIENTS • 7 STEPS • 30MIN

Easy beef chilli taco cups recipe

Recipe
Feed the family with this easy, great-value beef chilli taco cup recipe. Bake our nacho spice tortilla wraps into crispy cups, then let everyone get creative and load theirs up with hearty beef chilli, tomato salsa, grated cheddar and shredded lettuce.
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Feed the family with this easy, great-value beef chilli taco cup recipe. Bake our nacho spice tortilla wraps into crispy cups, then let everyone get creative and load theirs up with hearty beef chilli, tomato salsa, grated cheddar and shredded lettuce.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

30MIN

Total time

Ingredients

Servings
4
1 pack
M&S beef mince 12% fat
500g per pack
1 jar
M&S mild chilli con carne sauce
340g per jar
4
M&S nacho spice tortilla wraps
100 g
M&S Remarksable Value mild cheddar, grated
300 g
M&S Remarksable Value round tomatoes
2
limes
15 g
coriander, finely chopped
1/2 head
M&S Remarksable Value iceberg lettuce
Love This Recipe?
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Easy beef chilli taco cups recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat a splash of oil in a large frying pan over a medium heat. Add the beef mince (1 pack), season with salt and pepper and cook for 5-7 minutes, until brown. Stir in the sauce (1 jar), then fill the jar with ⅓ water, shake, and add it to the pan. Simmer for 15-20 minutes, until the meat is tender.
step 2
Meanwhile, preheat the oven to 200°C/180°C fan/gas mark 6.
step 3
Cut the tortillas (4) in half and brush each side with a little oil. Brush an 8-hole muffin tin with oil. Form the tortillas into cones and fold over the bottom slightly to create a flatter surface. Push into the muffin trays, forming into cup shapes. Depending on the size of your tray, you may need to work in two batches.
step 4
Sprinkle 1 tbsp cheddar (100 g) over each muffin cup, saving the rest to garnish. Bake for 10-15 minutes, until crisp and golden.
step 5
Meanwhile, finely chop the tomatoes (300 g) and combine with the juice and zest of one of the limes (1) and half of the fresh coriander (15 g). Season with salt and pepper.
step 6
Finely shred the lettuce (1/2 head), season with salt and drizzle in a little olive oil.
step 7
Serve the beef chilli in the taco cups along with the salsa, shredded lettuce and the leftover grated cheddar and coriander. Serve with the remaining lime (1), cut into wedges, on the side.
step 7 Serve the beef chilli in the taco cups along with the salsa, shredded lettuce and the leftover grated cheddar and coriander. Serve with the remaining lime (1), cut into wedges, on the side.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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