Spiced beef nachos
Calorie controlled cooking spray
1 medium, finely chopped
1 clove(s), crushed
Chilli, green or red
1 individual, green, chopped
Extra lean beef mince (5% fat), raw
2 tablespoon(s), chopped
1 medium, juice of
Quark, fat free, plain
¼ individual, iceberg, shredded
Lighter Cheddar type cheese (30% less fat)
30 g, grated
100 g, sliced
20 g, drained, and chopped to garnish
WW White Wraps
2 individual, cut into small triangles
¼ teaspoon(s), level, smoked
- Mist a nonstick pan with cooking spray and set over a medium heat. Cook the onion, garlic and chilli for 5 minutes. Add the mince and cook for 10 minutes, until cooked through. Stir in half the coriander, then season.
- Meanwhile, make the nachos. Preheat the oven to 180°C, fan 160°C, gas mark 4. Spread the wrap triangles out onto a large baking sheet in a single layer. Mist with cooking spray, sprinkle over the paprika and garlic granules, then bake for 8 minutes, until crisp.
- In a small bowl, combine the lime juice, quark and remaining coriander. Serve the nachos topped with the spiced mince, lettuce, cheese, tomatoes and quark mixture. Garnish with the jalapeños, if using.