Chili Con Carne Baskets

These chili con carne baskets are not only delicious, but also pack a nutritional punch due to the addition of the vegetables (which you can’t taste)

I have to say that I really to like lean beef mince, it is so versatile and it provides a fabulous platform to hide all sorts of healthy vegetables from fussy eaters like my 6 year old son!!

We probably have beef mince in some form or another about once a week from Spaghetti Bolognese, Delicious Meatballs or Healthy Burger Patties all hiding an array of wonderfully nutritious vegetables that my son would NEVER eat on their own.

This week I felt like Mexican and decided the children needed a bit of spice in their lives (only a little though)

These were great and my fussy little man declared them “DELICIOUS”     Little did he know, they had beetroot, silver beet, broccoli, and carrot carefully  disguised in the meat and sauce.


Yields 4 Serves as a Main Meal

Chili Con Carne Baskets

15 minPrep Time

35 minCook Time

50 minTotal Time

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Recipe Image


  • 8 mini flour tortillas
  • 1 tablespoon oil
  • 450-500 grams lean beef mince
  • 1 large onion
  • 2-4 cloves of garlic
  • 1 400g can of chopped tomatoes
  • 1 cup of beef stock
  • 1 400g can of red kidney beans or baked beans
  • 2-3 cups of chopped vegetables (just use what you have)
  • 3 teaspoons of ground cumin
  • 2 teaspoons of onion powder (leave out if you don't have it)
  • 1/2 tablespoon of mixed herbs
  • 1/2 teaspoon paprika
  • 1 teaspoon ground coriander/cilantro
  • 3 tablespoons of tomato puree or sauce
  • Add chili powder to your own taste, start out with a little and keep adding until it is right for you
  • 1 teaspoon Himalayan salt
  • black pepper to taste
  • Sour cream to serve


  1. Preheat oven to 200°C (180°C fan-forced). Grease 8 holes of a Texas muffin tin
  2. Microwave tortillas on high in 15-second bursts, until pliable. Carefully place in prepared holes, shaping to form a cup. Bake 5 minutes, or until golden
  3. Remove from oven.
  4. Stand in trays 5 minutes to cool and firm then transfer to a wire rack.
  5. In a medium sized stock pot or large fry pan, heat the oil over medium heat. Sauté onion and garlic until soft.
  6. Add beef mince, cook and stir until meat is nicely browned.
  7. Add in all other ingredients except vegetables and kidney beans
  8. Cover and simmer
  9. Place your vegetables into a food processor and blitz until very finely chopped then add to the chili con carne mix
  10. Cover and simmer for 30 - 45 minutes
  11. 15 minutes before serving stir through kidney beans
  12. spoon desired amount into tortilla cups
  13. Serve with sour cream and avocado
Cuisine: mexican |


Double the recipe if required, can be made ahead of time and reheated also freezes well

You can thicken with corn flour if necessary, I never need to as the sauce reduces enough while cooking


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