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INGREDIENTS 

  • 200g spud lite potatoes, sliced into thin rounds
  • 100g extra lean mince
  • 1/4 onion, chopped
  • 2 tbsp. kidney beans
  • 2 tbsp. corn
  • 1/4 capsicum
  • Mexican seasoning
  • 1/4 can tomatoes

To Top:

  • 2 tbsp. salsa
  • 1 tbsp. low-fat sour cream or greek yoghurt
  • Mozzarella cheese
  • coriander

METHOD

  1. Preheat oven to 200 degrees celsius.
  2. Layout the potato rounds on a lined baking tray. Bake until crispy.
  3. Heat a non-stick pan over medium heat.
  4. Add in the onion and cook until translucent.
  5. Add in the capsicum and cook 1-2 minutes.
  6. Add in the mince and allow to brown.
  7. Pour in the tomatoes, sprinkle over the seasoning and add in the corn and beans.
  8. Simmer until the mince is cooked through.
  9. Top the potatoes with the mince and cheese. Bake until cheese is golden.
  10. Serve topped with the salsa, yoghurt/sour cream and coriander.

NUTRITIONAL

serves 1 – 358 calories / 10g fat / 29g carbohydrates / 30g protein