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tohirjonovagulruxsor
tohirjonovagulruxsor
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Tuesday 17 March 2026 14:38:41 GMT
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January is in full swing & it is always a time I try to reset after the festive period with a big focus on home cooking & eating better. These slow cooker chilli con carne tacos made using @mission mini wraps are the perfect hearty but healthy meal to help you get back in to routine. This recipe is a great one for batch cooking too as it makes enough chilli for 12 tacos so will feed all the family but if you are cooking for less people you can freeze the leftovers.  Make sure you give this a save & add it to your meal plans this week if you too are trying to stick to eating better at the moment! To make 12 tacos you will need: For the tacos - 12 @mission mini wraps 360g grated mozzarella  1 jar jalapeños (optional) Fresh coriander (optional) For the chilli con carne - 500g beef mince 1 red onion diced 1 red pepper diced 1 tin chopped tomatoes 1 tin red kidney beans 3 garlic cloves minced 2 tbsp tomato puree 2 tsp smoked paprika 2 tsp cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp cayenne pepper 1 beef stock pot 100ml water Salt & pepper Add all of the chilli ingredients to the slow cook & cook on low for 8 hours. Once the chilli is cooked brush one side of each wrap with some of the sauce from the chilli then brown off in a pan with a drizzle of oil on a medium heat for a few mins.  Add some cheese to one side of the wrap then top with a few spoons of chilli & some jalapeños if you are using them. Leave on the heat for another few minutes until wrap starts to get crispy & the cheese is melted. Fold the other half of the wrap over the create the taco then remove from the pan & place on a baking tray in the bottom of the oven on a low heat to keep warm whilst you cook the rest of the tacos. Serve immediately with sour cream & some fresh coriander for garnish.
January is in full swing & it is always a time I try to reset after the festive period with a big focus on home cooking & eating better. These slow cooker chilli con carne tacos made using @mission mini wraps are the perfect hearty but healthy meal to help you get back in to routine. This recipe is a great one for batch cooking too as it makes enough chilli for 12 tacos so will feed all the family but if you are cooking for less people you can freeze the leftovers. Make sure you give this a save & add it to your meal plans this week if you too are trying to stick to eating better at the moment! To make 12 tacos you will need: For the tacos - 12 @mission mini wraps 360g grated mozzarella 1 jar jalapeños (optional) Fresh coriander (optional) For the chilli con carne - 500g beef mince 1 red onion diced 1 red pepper diced 1 tin chopped tomatoes 1 tin red kidney beans 3 garlic cloves minced 2 tbsp tomato puree 2 tsp smoked paprika 2 tsp cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp cayenne pepper 1 beef stock pot 100ml water Salt & pepper Add all of the chilli ingredients to the slow cook & cook on low for 8 hours. Once the chilli is cooked brush one side of each wrap with some of the sauce from the chilli then brown off in a pan with a drizzle of oil on a medium heat for a few mins. Add some cheese to one side of the wrap then top with a few spoons of chilli & some jalapeños if you are using them. Leave on the heat for another few minutes until wrap starts to get crispy & the cheese is melted. Fold the other half of the wrap over the create the taco then remove from the pan & place on a baking tray in the bottom of the oven on a low heat to keep warm whilst you cook the rest of the tacos. Serve immediately with sour cream & some fresh coriander for garnish.

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