Mexican Chilli Con Carne

    1 hour 15 mins

    This is an amazing Mexican-inspired dish of seasoned keema, layered with chapati, sour cream into a stack and then baked. Leftovers are great the next day reheated in the microwave!

    11 people made this

    Serves: 4 

    • 500g beef keema
    • 1 medium onion, chopped
    • 6 medium mushrooms, chopped
    • 400g chopped tomatoes
    • 1 tablespoon tomato puree
    • 1 (400g) tin rajmah (red kidney beans); Or soaked overnight and boiled
    • 2 tablespoons chilli powder
    • 1 bay leaf
    • 1 teaspoon tangy, spicy sauce
    • 1 tablespoon mirchi powder
    • chapatis as needed
    • 1 large pot of soured cream
    • 200ml water
    • 3 tablespoons olive oil
    • salt and pepper to taste

    Prep:25min  ›  Cook:50min  ›  Ready in:1hr15min 

    1. Pre heat oven to 180 C.
    2. Heat 3 tablespoons oil in a frying pan, add the chopped onions, bay leaf and mushrooms, cook for 2 minutes over a medium-high heat. Add the keema and cook for 5 minutes. Add the tomato puree, mix then add the chilli powder, Tabasco and the paprika. Now add the chopped tomatoes, kidney beans and water. Season well with salt and pepper to taste. Allow to reduce on low heat for 20 minutes.
    3. In a deep, round baking dish, place a couple of spoonfuls of the chilli into the bottom of the dish (don't put too much it has to go a long way!). Now put a chapati on top and spread a tablespoon of the soured cream over the it. Now add another couple of spoonfuls of the chilli and top with another chapati, then another tablespoon of the soured cream; keep repeating this process until you run out of chilli or space. The final thing at the top should be a chapati by itself (with no chilli on top). Spread the remaining soured cream over the top (this should be quite a thick layer).
    4. Sprinkle with paprika and bake in the oven on the middle/top shelf for 30 minutes or until bubbling all the way through.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (8)


    family really enjoyed it and it was fun to make. A wee it spicy but flavourful. I added grated cheese on the top before baking.  -  24 Jan 2013  (Review from Allrecipes UK | Ireland)


    This is just BRILIIANT!!! thank you so much ! you've no idea how grateful I am to have found this recipe!! but next time I make it I will use much less water - when I put the meat onto the stack I had to use a ladle with the holes in it and squeezed some of the moisture out, it was just too watery. I stacked them in a deep cake tin, but I put baking paper in the bottom, first a long stip so it hangs over the edges, then a circle on top. The reason I put the long bit in is so I can lift it out of the tin avoiding scratching the tin when cutting :D OH OH AND when I started layering, my BOTTOM layer was a tortilla NOT the meat, again so I could lift it out :D  -  25 Nov 2010  (Review from Allrecipes AU | NZ)


    Made it more kid friendly. ok, I didn't want it too hot for the kids, so I only used 1/2 tablespoon of MEDIUM chili powder. I had no BAY leaves so it didn't get that either I used SWEET PAPRIKA and only half tablespoon again the diced tomatoes I had in the cupboard were the italian diced tomato, onion and capsicum I had no tobasco sauce  -  25 Nov 2010  (Review from Allrecipes AU | NZ)