Chilli con carne tray bake

Chilli con corn.
Chilli con corn. Photo: James Moffatt

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


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 


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

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