Tex Mex Tatties

Tex Mex Tatties

Tex Mex Tatties

Serves 4 Cooking time: 30 minutes

Egg Free

Who doesn’t love a bit of Tex Mex? And this quick and easy chilli makes a super tasty Friday night feast for the whole family.

Tex Mex Tatties


3 cloves of finely chopped garlic
1 finely chopped onion
2 tbsp Olive oil
½ or 2 tsps of dried ground chilli powder (according to taste)
2 tsps of smoked paprika
300g lean minced beef
1 finely chopped and deseeded pepper (red or green)
1 tin of chopped tomatoes
200ml water
Half a beef stock cube
1 tbsp of tomato puree
50g tinned kidney beans
1 tsp soft brown sugar
Salt and pepper
Fresh coriander leaves (optional)
Sliced spring onions (optional)
Sliced fresh red chilli (optional)
4 Bannisters Yorkshire Family Farm Baked Jacket Potatoes
Guacamole, salsa and sour cream to serve


Heat the olive oil in a heavy bottomed pan (with a lid).

Fry the finely chopped onion and garlic over a moderate heat until the onion is softened.
Add the chilli powder and paprika and stir well, place the lid on to let the flavours mingle for a minute or so…

Next add the beef mince and fry until the meat starts to cook (this should take about 2-3 mins stirring often).

Add the finely chopped red or green pepper and stir well.

Dissolve the stock cube in the water, then add to the pan along with the tinned tomatoes and tomato puree. Reduce the heat to a simmer and cook gently for a further 8 to 10 mins stirring often.

Finally add the kidney beans and cook for another 10 mins.

Season to taste, including a teaspoon of soft brown sugar to round off the flavours.

Dollop a spoonful onto piping hot Bannisters jackets then garnish with fresh coriander, spring onion and chilli.

Serve with guacamole, salsa and sour cream for some Tex Mex inspo.