Mexican taco style feast
This is a super tasty meal with all the trimmings of tacos but without the calories!
10 mins
30 mins
608 kcal
10 mins
30 mins
608 kcal
SERVES
2
DIFFICULTY
more effort
SERVES
2
Difficulty
more effort
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!
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Mexican taco style feast
Servings: 2
This is a super tasty meal with all the trimmings of tacos but without the calories!Syns: 0.5 per portion
Print Recipe
Ingredients
- 400 g 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
- 30 g grated cheese
- 2 tbsp half fat creme fraiche optional
- Jalapenos optional
- Coriander to granish
- 1 lime cut into quarters
- low calorie cooking spray
Instructions
- Preheat oven to 180c
- Cook the lasagne sheets individually in boiling water 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!)
- 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)
- When the lasagne sheets are cooked, cut into nacho size triangles and place on a baking tray sprayed with low calorie cooking spray. Spray them over the top, and season with a little chilli, cumin and paprika
- Bake the 'nachos' for 8-10 minutes until golden, bubbling and crispy
- Shred the little gem lettuces, and dice the pepper and divide between 2 bowls
- Heat the refried beans through
- Spoon the cooked taco mince over the salad
- Then add the refried beans, sprinkle over the grated cheese, spoon on the salsa, and add the jalapenos, creme fraiche (if using)
- Sprinkle over the coriander, and squeeze the juice of half a lime over each portion
Notes
I use the Old el Paso refried beans as they are syn free on Slimming World
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
