How to make Chilli Tacos - Crisp fried puries stuffed with a mixture of shredded lettuce and baked beans.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Taco Shells (टाको शेल), Baked Beans (बेक्ड बीन्स )

Cuisine : Mexican

Course : Snacks and Starters

Chilli Tacos Recipe Card

Chilli Tacos

Mexico, wild and barren in the north and sultry and hot in the south, offers a cuisine that reflects the culture of the country – colourful, rich, invigorating and always, always festive! 
The most common impression about Mexican food is that it is hot and wholesome and has many similarities with Indian food. And like Indian cuisine Mexican is not one single cuisine but many. There is a feast of flavours for the food lover as the waters of the Gulf of Mexico and the Pacific Ocean teem with fish, while the adjoining regions bloom with luscious fruit like pineapple and papayas. The high plateau yields wonderful vegetables and the north is cattle country…..and to bind all these in one single string are chillies…in every shape, colour and size, from the subtle to the strong, producing a signature to Mexican cuisine.

For more recipes related to Chilli Tacos checkout Jain Taco. You can also find more Snacks and Starters recipes like Dahi Bhalla, Mushroom With Garlic, Green Peas Kachori, Chebakia.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chilli Tacos Recipe

  • Taco Shells 8

  • Baked Beans a few sprigs

  • Baked beans in tomato sauce 1 cup

  • Low fat cheese grated 1/2 cup

  • Spring onions chopped 2

  • Green chillies seeded and chopped 2

  • Chilli sauce 2 teaspoons

  • Lemon juice 2 tablespoons

  • Salt to taste

  • Black pepper powder 1/2 teaspoon

  • Iceberg lettuce shredded 1/2 bunch

  • Cheddar cheese grated 1/2 cup

  • Cherry tomatoes quartered 8


Step 1

Chop half the mint leaves keeping aside the rest for garnish. Warm the taco shells in a preheated oven for a few minutes.

Step 2

In a bowl take the baked beans and add grated low fat cheese, spring onions, green chillies, chilli sauce, lemon juice and mint leaves. Add salt and pepper powder, mix lightly.

Step 3

Fill the taco shells till about three fourth with shredded lettuce and spoon baked beans mixture on top of the shredded lettuce leaves evenly.

Step 4

Top the shells with grated cheddar cheese, quartered cherry tomatoes and a sprig of mint.

Step 5

Serve immediately.