1 Onion, finely chopped (s) (sff)
1 Knorr dark beef stockpot
1 Tbsp. Worcester sauce
1 Tbsp. dried thyme
Pack of Old El Paso tortillas (bowl shape) (4 syns per “bowl”)
3 Medium potatoes cut into wedges (ff)
250g Lean beef (ff)
400g Red kidney beans (s) (ff)
400g Chopped tomatoes (s) (sff)
S & P
In a saucepan, cook the wedges for 5 mins, drain then in a single layer, place on a flat oven tray, spray with frylight then sprinkle with your favourite seasoning, cook for 30 mins in an oven at 180C.
In a frying pan, sprayed with frylight, cook the onion until they are soft. Add the mince & cook until the meat is browned, add the Worcester sauce & dark beef stock, cook for a few mins, add the tomatoes, thyme & red kidney beans, season, cook until the liquid has almost gone & the beef is cooked.
Take 2 of the tortilla “bowls” & heat in a microwave for 30 secs only plate up with a small side salad.
Credit: Pete’s Recipe Book
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