Chilli Con Carne Tray Bake
Tips
Cut the cooking time down by using 125ml chopped spring onion instead of onion, cook for 1 minute and continue with the recipe as it is.
Perfect for meal prep for singles or couples – make the recipe up to grilling, leave to cool and divide into portion sized fridge safe bowls (that seal tightly). Defrost and reheat and serve with sour cream and salsa. If stored correctly it will last in the fridge for 3 days or freeze in portions. "
Can’t decide? Italy or Mexico? Well, here is the perfect two-in-one solution – have your pasta and your con carne! An easy yet adventurous dinner for a family and fun enough for entertaining!
Feeds
6Person
Preparation time
65Min.
intermediate
Ingredients
- 30 ml (2 Tbsp) olive oil or vegetable oil of your choice
- 1 onion, finely diced
- 2 cloves garlic, diced (or 1 tsp crushed garlic or ½ tsp garlic powder)
- 15 ml (1 Tbsp ground cumin
- 10 ml (2 tsp) dried oregano
- 5 ml (1 tsp smoked paprika or 15 ml (1 Tbsp) Robertsons Paprika
- 5 ml (1 tsp) chilli flakes * optional or to taste
- 500 g mince
- 2 baby marrows, grated on the fine grater
- 410 g (1 tin) red kidney beans, drained and rinsed
- 1 box (295 g) Knorr Mince Lasagne Mate
- 375 ml (1½ cup) hot milk
- 100 g (about 1 cup) grated cheddar
- 125 ml (½ cup) sour cream
- 125 ml (½ cup) tomato,onion, avocado and coriander salsa
- fresh coriander for serving
Preparation method
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