(Loosely based on a recipe in SW mag May/June 2015)
1 Knorr Dark Beef stockpot
1 Onion, finely chopped (s)
1 Red pepper, deseeded & finely sliced (s)
*1 Green Jalapeno chilli, finely chopped (s)
1 Tbsp Cumin
1 Tbsp Paprika
1 Tbsp Seasoning for your potatoes
2 Fresh tomatoes, cut into small cubes (s)
2 large Maris piper potato, Cut into wedges
2 garlic cloves (s)
2 Tbsp Fajita seasoning
60g Mature cheddar (2 Hea/2=1 Hea per person) or 6 syns per person if not used as a Hea
250g 5% or less Beef mince (p)
400g Chopped tomatoes (s)
Preheat the oven to 180C.
Cook the wedges for 5 mins in water then drain, place on an oven tray & spray with frylight then season with seasoning of your choice. Cook for 30 mins in the oven.
In a frying pan, sprayed with frylight, cook the onions until soft, add garlic, pepper & spices for 5 mins add the mince , chopped tomatoes & stockpot, cook until the liquid has almost gone. Remove from the heat.
In a shallow bowl, tip the mince in then add the fresh tomatoes all over, place the wedges around the edge, add the Jalapeno chilli if used, then sprinkle the cheese all over, put under a hot grill for 10 mins or until the cheese has melted.
Credit: Pete’s Recipe Book
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