#slimmingworld #chilli
6 Syns per serving (Deduct 6 Syns if using Cheddar reduced fat/light as a Healthy Extra ‘a’ choice)
Serves 2
500g baking potatoes, cut into large wedges
250g lean beef mince (5% fat or less)
1 onion, sliced
1 red pepper, deseeded and finely chopped
230g can chopped tomatoes
1 tsp ground cumin
2 tsp fajita seasoning (Spice blends are Free so long as they’re made from herbs and spices only and don’t include any Synned ingredients, like sugar, flour or oil. Check the label to be sure and count the Syns as necessary.)
1 tsp paprika
2 tomatoes, roughly chopped
80g reduced-fat Cheddar
Fresh green jalapeno chillies, finely chopped (optional)
Preheat your oven to 200°C/fan 180°C/gas 6. Put the wedges on a non-stick baking tray, spray with low-calorie cooking spray and season lightly. Bake for 25 minutes, then turn, spray again and bake for a further 25 minutes until golden.
At the same time, spray a non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat. Add the mince and stir-fry for 8-10 minutes, then add the onion and cook for 5-6 minutes, or until softened. Add the pepper and cook for 2-3 minutes, then stir in the canned tomatoes.
Sprinkle in the cumin, fajita seasoning, paprika and a few twists of black pepper. Cook for 10-15 minutes, or until most of the liquid has evaporated. Stir in the fresh tomatoes. Remove from the heat.
Preheat your grill to high. Spoon the chilli over the wedges and sprinkle over the jalepenos (if using) and the cheese. Grill for 8-10 minutes, or until the cheese starts to brown. Serve straight away