How to make 3 easy Tex Mex meals from 1 basic recipe

BASE RECIPE: CHILLI CON CARNE

Makes: enough for 3 recipes, each recipe serves 4-6

Prep and cook time: 1¼ hours

Ingredients:

30ml (2 tbsp) olive oil

2 large onions, finely chopped

3 cloves garlic, crushed

1.5kg beef mince

2 x 60g sachets taco seasoning

750ml (3 cups) beef stock

140g (½ cup) tomato paste

4 x 400g cans crushed tomatoes

4 x 400g cans kidney beans, rinsed and drained

60ml (¼ cup) finely chopped fresh oreganum or use 10ml (2 tsp) dried oreganum

Method: 

1. Preheat the oil and fry onions and garlic over medium heat until the onion softens.
2. Stir occasionally so the onion doesn’t stick to the bottom of the pan, and it browns evenly.
3. Add the mince and cook until it just starts to colour, then add the seasoning. 
4. Stir until the meat is browned all over before adding tomato paste, crushed tomatoes, stock and oreganum.
5. Stir until combined, then simmer with the lid on for 30 minutes, stirring occasionally.
6. Stir the beans and oreganum into the meat mixture, then simmer for 45 minutes.
7. Spoon a third of the chilli con carne into a serving dish, sprinkle with extra fresh oreganum and serve with an avocado salad, and a pile of warmed tortillas. (To save time, serve it with a tub of store-bought guacamole.)
8. Divide the remaining chilli con carne into two portions. Store in airtight containers in the fridge for 3 days, or the freezer for 3 months.

HOW TO MAKE A MEATLESS CHILLI CON CARNE

For a meatless or more affordable alternative, use one of the ingredients listed below instead of the mince - or try a combination of both:

• Red and brown lentils - 500g
• Soya mince
• Chickpeas - 4 x 400g cans
• Cashew nuts - 500g
• Firm tofu, not the silken one, grated
• Cooked barley - 2 cups barley to 6 cups of stock boiled till tender and liquid absorbed
• Cooked brown rice - 4 cups
• 4-5 cups of cauliflower rice
• 1.5kg vegetables such as cauliflower broken into florets, cubed butternut or mushrooms — use individually or a mixture of all three.

BEEF AND BEAN NACHOS

Serves: 4

Prep and cook time: 45 minutes

Ingredients:

⅓ of the base chilli con carne mixture (recipe above)

1 avocado , chopped coarsely

15ml (1 tbsp) lime juice

Salt and freshly ground black pepper

200g corn chips

120g (1 cup) coarsely grated cheddar

125ml (½ cup) sour cream

1 tomato, chopped finely

30ml (2 tbsp) fresh coriander leaves

Method:

1. Reheat chilli con carne mixture in a large saucepan over medium-high heat until hot.
2. Mash avocado in a small bowl with lime juice until smooth and season.
3. Preheat grill.
4. Divide corn chips between four heatproof serving bowls and sprinkle with cheese.
5. Grill, in batches, until cheese melts, then top corn chips with chilli con carne mixture, avocado mixture, sour cream, tomato and coriander.

BEEF ENCHILADAS

Serves: 4

Prep and cook time: 45 minutes

Ingredients: 

⅓ of the base chilli con carne mixture (recipe above)

Oil

240g (1 ½ cups) coarsely grated cheddar

10 x 15cm flour tortillas

750g readymade chunky tomato salsa, medium strength

Fresh coriander, chopped

160ml (⅔ cup) sour cream

Method: 

1. Preheat oven to 180°C. Lightly oil a shallow rectangular 3-litre ovenproof dish.
2. Combine chilli con carne mixture and a third of the cheese in a medium bowl.
3. Heat tortillas according to directions on the packet and place on a board.
4. Place ½ cup of the chilli con carne mixture along the edge of each tortilla and roll firmly to enclose filling.
5. Spread 125ml (½ cup) tomato salsa into base of dish.
6. Place enchiladas, seamside down, in dish (they should be snug, without overcrowding).
7. Pour over the remaining tomato salsa and sprinkle with remaining cheese.
8. Bake, uncovered, for about 15 minutes until cheese melts and enchiladas are heated through.
9. Sprinkle with coriander and serve with sour cream and a green salad.