Turkey ragù nachos
Calorie controlled cooking spray
Dried Mixed Herbs
Turkey Breast Mince, raw
1 can(s), large
Chilli, Green or Red
Roasted Red Peppers in brine, drained
150 g, drained weight
Half Fat Cheddar Cheese
Reduced Fat Soured Cream
4 tablespoons, level
- Mist a large saucepan with cooking spray, then cook the onion, carrot and celery for 5-10 minutes over a medium heat until golden brown. Add the crushed garlic and cook for another minute, then add the dried herbs and turkey breast mince, and cook for 4-5 minutes.
- Stir in the balsamic vinegar and tin of chopped tomatoes. Quarter-fill the empty tomato can with water, and add to the pan. Simmer for 12-14 minutes until the sauce has thickened. Deseed and thinly slice 1 red chilli, then add it to the turkey ragù and stir in the roasted red peppers.
- Meanwhile, preheat the oven to 180°C, fan 160°C, gas mark 4. Arrange the tortilla chips in the bottom of a baking dish, and top them with the ragù. Sprinkle over the grated cheese and bake for 10-12 minutes until the cheese is golden and bubbling. Serve topped with 1 tablespoon reduced-fat soured cream per serving and sliced spring onions.