Mexican beef lettuce tacos with potato tortilla chips

Mexican beef lettuce tacos with potato torilla chips
Prep in Prep in:
10 mins
Cook in Cook in:
20 mins
Serves 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

  1. 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.
  2. 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.
  3. 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

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

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