Chilli Con Carne Taco Stacks

serves 6

Go Mexican with these scrumptious spicy stacks



  • 400g dried red kidney beans
  • Cold water to cover the beans
  • ½ small brown onion, unchopped
  • 1½ litres water
  • 1 dried bay leaf
  • 150g streaky bacon, finely chopped
  • 170g cured chorizo, finely chopped
  • 2½ small brown onions, finely chopped
  • 400g minced beef
  • 1 clove garlic, chopped
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp dried chilli flakes
  • 560g 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 soured cream
  • Small bunch fresh coriander leaves, chopped
  • Sliced jalapeño chillies, fresh or pickled, to taste


  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 minutes. 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 minutes 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 minutes.
  4. Stand for 5 minutes before serving layered with taco shells and garnished to taste with sour cream, coriander and jalapeños