Our main dishes included a Taco Bar & Chili con carne.... We did serve the chili with sweet corn muffins but the recipe needs some tweaking so I'd rather not post it...
Our Taco Bar included the following:
Soft Tacos
Hard Tacos
Ground beef
shredded chicken
bell peppers
tomatoes
lettuce
sour cream
cheddar cheese
onions
olives
jalapenos
Chili Con Carne
Ingredients
1 tbsp oil
1 large onion, chopped
2 cloves garlic, crushed
1 tsp chilli powder
1 tbsp ground cumin
2 lb ground beef
12 ¾ oz can of crushed tomatoes (400g)
1 cup beef stock
1 tsp dried oregano
2 tsps of sugar
2 tbsp tomato paste
12 ¾ oz can of red kidney beans, rinsed and drained (400g)
Directions
Heat the oil in a large pan and add onion. Cook over medium heat for 5 minutes or until soft and golden. Add the garlic, chilli and cumin, and cook for 1 minute.
Add the meat and cook for 5 minutes, or until browned, breaking up any lumps with a fork as it cooks.
Stir in the tomato, stock, oregano and sugar. Bring to the boil, reduce the heat and simmer, partially covered, for 1 hour, stirring occasionally.
Stir in the tomato paste and beans and season. Cook for 5 minutes to heat the beans, then serve with cornbread to mop up the juices.
Heat the oil in a large pan and add onion. Cook over medium heat for 5 minutes or until soft and golden. Add the garlic, chilli and cumin, and cook for 1 minute.
Add the meat and cook for 5 minutes, or until browned, breaking up any lumps with a fork as it cooks.
Stir in the tomato, stock, oregano and sugar. Bring to the boil, reduce the heat and simmer, partially covered, for 1 hour, stirring occasionally.
Stir in the tomato paste and beans and season. Cook for 5 minutes to heat the beans, then serve with cornbread to mop up the juices.
Soft Tacos
Hard Tacos
Ground beef
shredded chicken
bell peppers
tomatoes
lettuce
sour cream
cheddar cheese
onions
olives
jalapenos
Chili Con Carne
Ingredients
1 tbsp oil
1 large onion, chopped
2 cloves garlic, crushed
1 tsp chilli powder
1 tbsp ground cumin
2 lb ground beef
12 ¾ oz can of crushed tomatoes (400g)
1 cup beef stock
1 tsp dried oregano
2 tsps of sugar
2 tbsp tomato paste
12 ¾ oz can of red kidney beans, rinsed and drained (400g)
Directions
Heat the oil in a large pan and add onion. Cook over medium heat for 5 minutes or until soft and golden. Add the garlic, chilli and cumin, and cook for 1 minute.
Add the meat and cook for 5 minutes, or until browned, breaking up any lumps with a fork as it cooks.
Stir in the tomato, stock, oregano and sugar. Bring to the boil, reduce the heat and simmer, partially covered, for 1 hour, stirring occasionally.
Stir in the tomato paste and beans and season. Cook for 5 minutes to heat the beans, then serve with cornbread to mop up the juices.
Heat the oil in a large pan and add onion. Cook over medium heat for 5 minutes or until soft and golden. Add the garlic, chilli and cumin, and cook for 1 minute.
Add the meat and cook for 5 minutes, or until browned, breaking up any lumps with a fork as it cooks.
Stir in the tomato, stock, oregano and sugar. Bring to the boil, reduce the heat and simmer, partially covered, for 1 hour, stirring occasionally.
Stir in the tomato paste and beans and season. Cook for 5 minutes to heat the beans, then serve with cornbread to mop up the juices.
