Mexican beef lettuce tacos with potato tortilla chips
- Prep in:
- 10 mins
- Cook in:
- 20 mins
- Serves:
- 4-6
| Per Serving | %RI |
|---|---|
| KCAL 374 | 18% |
| Fat 22.2g | 31% |
| Sat Fat 10.9g | 54% |
| Salt 0.8g | 13% |
| Sugar 5.8g | 6% |
Method
- Boil the potatoes for two minutes, drain and pat dry on kitchen paper. Set aside.
Heat a sauté pan with a little oil and cook the onion, garlic and oil or low calorie oil spray until soft. - Add the mince, seasoning and chilli powder. Fry until brown. In a separate pan-fry the potato slices in a little oil until crisp. Transfer to absorbent kitchen paper to drain. Season with more Taco seasoning.
- Serve the beef on the lettuce topped with the sour cream, cheese, chilli flakes and fresh coriander,
Ingredients
100g potatoes, thinly sliced
Olive oil or low calorie oil spray
1 onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
1 green pepper, cored, deseeded and sliced into strips
2/3 packet of prepared Taco seasoning, or make your own by mixing 1 tablespoon each ground cumin, ground coriander, ground smoked paprika, celery salt, garlic powder
300g lean beef mince
2 teaspoons ground chilli powder
2 gem lettuces
Low fat sour cream
Grated cheese, pickled jalapenos, chilli flakes and fresh coriander leaves, to serve
