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Chilli con carne tray bake

Jessica Brook
Jessica Brook

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Chilli con corn.
Chilli con corn.James Moffatt

Spicy, smoky Tex-Mex flavours in no-fuss tray-bake form.

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Ingredients

  • 1 brown onion, finely chopped

  • 2 garlic cloves, crushed

  • 500g beef mince

  • 400g can black beans, rinsed and drained

  • ¼ cup chipotle chillies in adobo sauce, finely chopped

  • 400g can crushed tomatoes

  • 4 corn cobs  

  • 1 cup sour cream, to serve

  • 8 small flour tortillas, toasted to serve 

Method

  1. Step 1

    Preheat the oven to 200C fan-forced (220C conventional). 

  2. Step 2

    Heat oil in a large heavy-based flameproof roasting pan over medium heat. Add the onion, garlic and mince and cook, stirring occasionally, for 4 minutes, breaking up any large pieces of mince with the back of a spoon. 

  3. Step 3

    Add the beans, chillies and tomatoes and stir to combine. Cover with foil and place in the oven for 20 minutes. Uncover, and cook for a further 10 minutes. 

  4. Step 4

    Meanwhile, heat a chargrill over high heat. Pull the husks back from the corn and tie them in place with kitchen string. Chargrill the corn, turning for 6-8 minutes or until charred. 

  5. Step 5

    Serve the chilli swirled with sour cream, with the corn and toasted tortillas on the side.

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Jessica BrookJessica Brook is a recipe writer.

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