Chilli con carne taco stacks

Chilli con carne taco stacks


  1. The night before cooking, place the beans in a large bowl, cover with cold water and leave to soak overnight. Rinse with cold water and drain.
  2. Combine the beans, unchopped half onion, water and bay leaf in the pressure cooker. Put the lid on, bring to high pressure and cook for 15 mins. Drain the beans and reserve with 375ml of the cooking liquid; discard the onion, bay leaf and any remaining cooking liquid.
  3. Cook the bacon and chorizo in the pressure cooker without the lid on a medium heat, until browned, add the chopped onion and cook until softened. Add the mince and cook, stirring occasionally until browned, then stir in the garlic and spices and cook for 2-3 mins until fragrant. Return the beans and the reserved cooking liquid to the pan with the pasta sauce and oregano, stir and season to taste. Put the lid on, return to high pressure and cook for 8 mins.
  4. Stand for 5 mins before serving layered with taco shells and garnished to taste with sour cream, coriander and jalapeños.

Recipes from

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For the chilli:
400g (14oz) dried red kidney beans
Cold water to cover the beans
½ small brown onion, unchopped
1½ litres water
1 dried bay leaf
150g (5oz) streaky bacon, finely chopped
170g (160g) cured chorizo, finely chopped
2½ small brown onions, finely chopped
400g (14oz) minced beef
1 clove garlic, chopped
2 tbsp ground cumin
1 tbsp ground coriander
1 tsp dried chilli flakes
560g (19oz) jar tomato-based pasta sauce
2 tsp dried oregano
Salt and pepper, to season
To serve:
Taco shells, snapped in half to layer as discs
120g (4 1/2 oz) soured cream
Small bunch fresh coriander leaves, chopped
Sliced jalapeño chillies, fresh or pickled, to taste


Time: 30 mins
Serves: 6
Nutrition: n/a