500g lean minced beef
Enough potatoes for two people, cut into wedges
1 onion – diced
1 red pepper – chopped
1 tin chopped tomatoes
1 tbsp tomato purée
2 tsp cumin
2 tsp paprika
Half tsp chilli powder
Half tsp sweetener
Quarter tsp salt
2 fresh tomatoes – roughly chopped
Grated cheese from HEXa
Jalepenos – optional
Place all the wedges in a large oven dish sprayed with frylite, cover with more fryite, and bake at 200° for approximately 30-40 minutes, turning occasionally.
Meanwhile, fry the mince using frylite until almost browned. Add in the onions, then the peppers and fry for another 5 minutes.
Add the tinned tomatoes, tomato purée, the cumin, paprika, chilli, sweetener and salt, then season well.
Continue to fry until the mixture has reduced into a thick sauce (10 minutes or so). Stir in the fresh tomato, and remove from the heat.
Once the wedges are cooked, place into an oven proof dish, spoon the beef mixture over the top, then top with the cheese and jalapeño if you are using. Grill until the cheese is golden brown.
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