Breer Pie Co – Highland Beef Chilli Bowl with Chipotle Yoghurt


1 tsp – Oil 


1 – Red onion, chopped  

500g – Highland steak mince 

15g – Fajita Seasoning Spice Mix (we had ½ a pack in the larder) or mix your own chilli powder, smoked paprika, ground cumin, garlic powder)  

2 tsp – Sun dried tomato paste (use red pesto or rich tomato flavoured sauce you have) 

2 tsp – Tomato Puree 

200g – Tin Chopped Tomatoes 

Salt & Pepper 

2 – Tortilla Wraps 

Cheddar cheese 


Any green veg (we had kale, green beans and spinach)


Low fat Greek yoghurt

1 tsp – Chipotle paste 


Pre-heat oven to 200 

Add oil to pan

Break up mince into small pieces and fry on medium heat until brown.

Add red onion until softened

Add spice mix until spices cook off / pan dries up 

Add chipped tomatoes, sundried tomato paste and tomato puree.  Add splash of water to loosen as required.

Put lid on and let simmer until sauce thickens (add bean mix / chickpeas / other veg if you want to bulk up mix).

Put tortilla in over proof bowl and bake in oven until edges are crisp.

Remove tortilla from bowl (it will hold its shape) until the rest of the ‘tortilla bowl’ crisps up

Boil kale and green beans

Remove tortilla bowl from oven, return to bowl

Pour kale and green beans over spinach in colander and drain.

Season veg with salt or garlic powder.  

Chop up avocado & grate cheese 

Spoon up mince into tortilla bowl

Add chosen side (green beans, kale and spinach)

Add avocado

Add cheese, yoghurt and chipotle paste to top as desired


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