STEP 3/4 Mexican Nachos with Spicy Beef Chilli

Name: STEP 3/4 Mexican Nachos with Spicy Beef Chilli
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican, Latin American
Ingredients: 100g low-calorie cool tortilla chips; 100g grated reduced-fat Cheddar cheese; A handful of coriander, chopped; 1 red or green chilli, thinly sliced; 4 stoned black olives, thinly sliced; 4 tbsp 0% fat Greek yoghurt; Spray oil; 1 small onion, finely chopped; 2 garlic cloves, crushed; 2 red chillies, diced; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground coriander; 300g extra lean minced beef (5% fat max); 2 tbsp tomato paste; 1 x 400g can chopped tomatoes; 1 x 200g can red kidney beans, rinsed and drained; 300ml beef stock; Salt; freshly ground black pepper

7 steps

Prep:15minCook:40min

We all know nachos can be crazy high in calories when they are piled up with melted cheese, guacamole and soured cream. Don’t worry though, we’ve come to your rescue and created a lighter version, perfect for those on The 1:1 Diet Plan who fancy a Mexican night! The secret is using cool tortilla chips (and less of them!) and topping them with a tasty low-fat chilli and reduced-fat cheese. This recipe serves four people so it’s ideal for entertaining and parties.

Updated at: Thu, 17 Aug 2023 13:38:28 GMT

Ingredients

4 servings

100gtortilla chips

low-calorie, cool

100ggrated reduced-fat cheddar cheese

coriander

chopped

1red chilli

or green, thinly sliced

4stoned black olives

thinly sliced

4 Tbsp0% fat greek yoghurt

For the spicy beef chilli:

spray oil

1onion

small, finely chopped

1 tspground cumin

1 tspground cinnamon

1 tspground coriander

300gextra lean minced beef

5% fat max

2 Tbsptomato paste

1 x 400gcan chopped tomatoes

1 x 200gcan red kidney beans

rinsed and drained

300mlbeef stock

salt

freshly ground black pepper

Instructions

Step 1

To make the spicy beef chilli: lightly spray a saucepan with oil and set over a low to medium heat. Cook the onion and garlic for 8–10 mins, stirring occasionally, until tender. Add the chilli and ground spices and cook for 1 min.

Step 2

Add the minced beef and cook for 4–5 mins, stirring, until browned. Stir in the tomato paste, canned tomatoes, kidney beans and stock, and bring to the boil.

Step 3

Reduce the heat and simmer gently for 15–20 mins until everything is cooked and the sauce has reduced to a thick consistency. Season to taste with a crack or two of salt and pepper.

Step 4

Heat an overhead grill on the highest setting. Spread out the tortilla chips on a baking tray and sprinkle with three-quarters of the grated Cheddar. Spoon the spicy beef chilli over the top, leaving gaps to expose some of the tortilla chips. Sprinkle with the sliced chilli, black olives and the rest of the cheese.

Step 5

Cook under the hot grill for about 5 mins until the cheese is melting, golden and bubbling. Yummy!

Step 6

Divide between four plates and serve with the chopped coriander and a spoonful of yoghurt.

Step 7

NOTE : For a 500kcals supper serve each portion with 2 tablespoons guacamole and 4 tbsp hot salsa.

View on one2onediet.com

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