Cheesy Chunky Chili Tacos
Tacos with a lot of cheese, juice, flavour and crunchy chili Corn Cones on top.
Ingredients
Number of portions
Corn Cone Chips
160 g Santa Maria Snack Base Corn Cones
10 g Santa Maria Ancho Style or Cayenne Pepper
Salt for taste
Oil for frying
Taco filling
1 kg ground beef or plant-based alternative
70 g Santa Maria Taco Spice Mix
150 ml water
400 g canned and drained black beans
400 g canned and drained corn
For serving
300 g Santa Maria Chunky Salsa
20 Santa Maria Tortilla 6"
200 g shredded cheese
30 g chopped cilantro
How to prepare
Corn Cones
Heat the oil in a deep fryer to 180°C.
Deep-fry Corn Cones in the hot oil until they are light golden and crispy. Drain them on paper towels to remove excess oil.
Season with Ancho Chili or Cayenne Pepper. Ancho is milder than Cayenne. Taste with salt.
Taco filling
Cook the ground beef until fully cooked.
Add Santa Maria Taco Spice Mix and stir to combine the spices with the meat. Add water and let it simmer for 4-7 minutes.
Add black beans and corn, and stir.
Serving
Heat the Tortilla.
Place a spoonful of the beef mixture.
Top with deep-fried Corn Cones for a crispy texture.
Add Santa Maria Chunky Salsa and sprinkle with shredded cheese and chopped cilantro.
Serve immediately with lime wedges.
Recipe categories
Food