Mexican taco style feast

This is a super tasty meal with all the trimmings of tacos but without the calories!

I’ve been wanting to have a go at this for ages! I love tacos, but they aren’t always a healthy option. This uses lasagne sheets (who knew?!) to make delicious crunchy tortilla chips, a homemade taco seasoning spices the meat perfectly, and for me the refried beans, salsa, jalapenos and cheese turn this into a real treat!

I did try shaping the lasagne into traditional shape tacos, but they didn’t work out, so just kept it easy with the nachos!

 

My Recipe

Serves: 2
Syns: 0.5 (salsa) add 1 syn per portion for creme fraiche
Healthy Extra: A (cheese)

Ingredients

  • 400g lean beef mince (less than 5% fat)
  • Taco seasoning:
  • 1/4 tsp chilli flakes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1.5 tsp cumin
  • 1/4 tsp sea salt
  • 1 tsp ground pepper
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 tbsp tomato puree
  • For the nachos:
  • 4 lasagne sheets
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • The rest:
  • 2 little gem lettuces
  • 1 red pepper
  • 1 tbsp salsa
  • 1/2 tin Old El Paso refried beans
  • 30g grated cheese
  • 2 tbsp half fat creme fraiche (optional)
  • Jalapenos (optional)
  • Coriander to granish
  • 1 lime, cut into quarters
  • low calorie cooking spray

Method

  1. Preheat oven to 180c
  2. Cook the lasagne sheets individually for 5 minutes each (you might be able to do 2 at a time depending on the size of the pan, but don't stack them up as they will stick together!)
  3. fry your beef mince, breaking up any clumps until fully browned, then add in all of the seasoning ingredients (chilli flakes, oregano, paprika, cumin, salt, pepper, garlic powder, cayenne and tomato puree) and stir thoroughly. Leave cooking on a low heat (if its looking too dry add a little water, but ultimately you want it to be quite dry)
  4. When the lasagne sheets are cooked, cut into nacho size triangles and place on a baking tray sprayed with Fry Light. Spray them over the top, and season with a little chilli, cumin and paprika
  5. Bake the 'nachos' for 8-10 minutes until golden, bubbling and crispy
  6. Shred the little gems, and dice the pepper and divide between 2 bowls
  7. Heat the refried beans through
  8. Spoon the cooked taco mince over the salad
  9. Then add the refried beans, sprinkle over the grated cheese, spoon on the salsa, and add the jalapenos, creme fraiche (if using)
  10. Sprinkle over the coriander, and squeeze the juice of half a lime over each portion

Additional Info

I use the Old el Paso refried beans as they are syn free on Slimming World

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