Chili con carne tortilla muffins

2 tortilla wraps, 15-20 cm

200 g minced beef

Chili con carne

60 g grated cheddar

1 small red onion, chopped

2-3 tbsp Mexican spice mix

Some coriander leaf (cilantro), chopped, alternatively parsley

alternatively some salt, pepper, chili, paprika, coriander and cumin

Who hasn't been there: hungry at the stove and once again cooked for 10?
If you have some leftover chili con carne, the Chili con Carne Tortilla Muffins from Monolith are the ideal idea for using up leftovers - or the reason to cook something new again!

Grill master Marco Greulich tells us how to make the tortilla crispy on top and soft underneath and how it harmonizes very well with the minced meat, chilli con carne and cheese. Here's what you need to do:

Cut tortilla wraps into strips about 5 cm wide and place in a greased muffin tin, ideally overlapping slightly.

Mix the minced meat with the Mexican seasoning and press into the tin to about half the height. Then add a few spoonfuls of chili con carne on top. The tin should not be overfilled!

Heat the Monolith to approx. 180°C indirect heat. Place the muffin tin in the grill and bake for approx. 20 minutes until the chili is simmering and slightly thickened. Then sprinkle the cheddar over the muffins and bake for a few more minutes. To serve, carefully remove the muffins from the tin with a spoon and sprinkle with the chopped onion and coriander.


Enjoy yourselves. Enjoy your meal!