|Sat Fat 10.9g||54%|
Boil the potatoes for two minutes, drain and pat dry on kitchen paper. Cut into slices and set aside.
Heat a sauté pan and cook the onions, pepper and garlic until soft.
Add the mince and seasoning and chilli powder and fry until browned.
Fry the potato slices in a few sprays of low calorie oil until crisp and drain on kitchen paper. Season with more taco seasoning.
Serve the beef on the lettuce topped with the cream, cheese, jalapenos and coriander and some chilli flakes powder if you fancy.
100g Rooster potatoes, thinly sliced
2/3 packet of taco seasoning, or make your own by mixing 1tbsp each cumin, coriander, smoked paprika, celery salt, garlic powder
300g lean beef mince
2tsp chilli powder
2 gem lettuce
1 onion, thinly sliced
1 clove of garlic, crushed
1 green pepper, de-seeded and sliced into strips
Olive oil low cal spray
Low fat sour cream, grated cheese, pickled jalapenos, chilli flakes and fresh coriander to serve
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Buffalo-style slow cooked potato and chicken with slaw, wedge salad and ranch dressing
Switch on that Slow Cooker and impress your friends with this buffalo-style Potato and Chicken recipe. Served with homemade slaw' and a wedge salad, this dish is sure to please any crowd!
Parboil the potatoes and then grill for a lighter, but still damn tasty Friday night sharing dish to chill out in front of the TV with, or serve at a party. Dos cervezas por favor!
This simple recipe finds the spud combined with a succulent chicken breast and an indulgent creamy sauce comprised of beautiful garlic, onion and zesty flavours.