Chilli Con Carne with Sweet Potato Tacos

Time: 30mins Serves: 4 Level: Easy

Ingredients

- 450g Steak Mince

- 250g Mushrooms (Diced)

- ½ Courgette (Chopped)

- 1 Medium Red Pepper (Chopped)

- 400g Tinned Chopped Tomatoes

- 400g Red Kidney Beans (Drained)

- ½ Onion (Diced)

- 2 Cloves Garlic (Crushed)

- ½ Tsp Fresh or Dried Chilli (Diced/flakes)

- 1 Tsp Jamie Oliver Hot Chilli Pepper

- 1 Tsp Himalayan Salt

- 2 Tsp Hot Paprika

- 2 Tsp of Coconut Oil

- 2 Large Sweet Potatoes

To serve;

- 1-2 Avocado

- 2 Tsp Lime Juice

- 100ml Natural Yogurt

Method

1. Preheat oven to 175 degrees Celsius

2. Add 1 tsp of coconut oil to a pan and cook the onions and garlic for 1-2mins or until onions start to brown.

3. Add the mince and cook for approx. 10mins or until all is cooked through (tip; use a fork while cooking the mince to break it up and make it finer).

4. Once cooked, remove from heat and drain the excess fat.

5. Add the prepared veg, chilli, 1 tsp paprika, salt and pepper and cook for another 5mins making sure to mix it.

6. Add the tinned tomatoes and kidney beans and cook on a low heat for approx. 5-7mins.

7. Place the sweet potato in the microwave for 2 mins to soften it.

8. Thinly slice the potato and season with 1tsp paprika and oil. Cook the potato slices (tacos) in the oven for 15-20mins or until cooked.

9. To serve; mash the avocado with the lime juice

10. Plate and enjoy.