Taco chili beef pull with sour cream and guacamole




For the beef chili
500g beef mince
1 onion
2 cloves garlic
1 tbsp olive oil
1 fresh chili, chopped
2 tomatoes, deseeded and diced
1 packet chili seasoning (Santa maria)

You will also need
1 jar red jalapenos (Santa maria)
1 large packet chili or cheese flavored tortilla chips (Santa maria)
150g Cheddar cheese (Emborg)
150ml single cream (Elmlea)
2 limes, cut into wedges
2 ripe avocados
1 clove garlic, finely chopped
Salt and pepper to taste
1 tbsp olive oil


Start with the chili. Fry together the onion, garlic, chili with 1 tbsp olive oil then add in the beef mince to brown. Add in the chopped tomatoes, chili seasoning and ½ glass of water and cook down for 10 minutes. You do not want the mixture wet.  To put together, take a large oven dish and lay in the tortilla chips. Spoon over the chili randomly, followed by the jalapenos. Grate over the Cheddar cheese and place under a hot grill for 5-10 minutes. Meanwhile, mix together 150ml cream with juice 1 ⁄ 2 lime to make the sour cream. For the guacamole, crush together the avocados, oil, garlic, juice 1 lime and season well with salt and pepper. To serve, remove the tortilla pull from the grill, spoon on the guacamole and sour cream and serve.

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