|Sat Fat 10.9g||54%|
Boil the potatoes for two minutes, drain and pat dry on kitchen paper. Set aside.
Heat a sauté pan and cook the onions, pepper and garlic until soft.
Add the mince and seasoning and chilli powder and fry until browned.
Fry the potato slices in a few sprays of low calorie oil until crisp and drain on kitchen paper. Season with more taco seasoning.
Serve the beef on the lettuce topped with the cream, cheese, jalapenos and coriander and some chilli flakes powder if you fancy.
100g potatoes, thinly sliced
2/3 packet of taco seasoning, or make your own by mixing 1tbsp each cumin, coriander, smoked paprika, celery salt, garlic powder
300g lean beef mince
2tsp chilli powder
2 gem lettuce
1 onion, thinly sliced
1 clove of garlic, crushed
1 green pepper, de-seeded and sliced into strips
Olive oil low cal spray
Low fat sour cream
grated cheese, pickled jalapenos, chilli flakes and fresh coriander to serve
A bed of spuds, ham and asparagus is topped by a runny poached egg spruced up with hollandaise sauce. Deliciously simple!
For a taste of the Emirates in your own home, try this modified version of a classic Tabbouleh dish, with a bit more bite.
This home comfort recipe shows you how to create beautifully crispy golden brown roast potatoes as well as a fantastic stuffed chicken to accompany it.
Make use of the new season crop to create this deliciously fresh and light dish.