Mexican beef lettuce tacos with Potato tortilla chips

Prep in:
10 mins
Cook in:
20 mins
Serves:
4-6
Per Serving %RI
KCAL 374 18%
Fat 22.2g 31%
Sat Fat 10.9g 54%
Salt 0.8g 13%
Sugar 5.8g 6%

Spruce up your spuds with a little Mexican spice! This potato recipe teaches you how you can make your very own tortilla chips out of potatoes and also guides you through how to rustle up a fantastic flavoursome mix to accompany it.   

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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.

Ingredients

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

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

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