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112 g Tortilla chips (approx 60 chips)
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Few sprays of low calorie butter flavour cooking spray
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500 g 5% fat beef mince
-
2 tbsps Tomato puree
-
400 g Chopped tomatoes
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1 tbsp Oregano
-
1 tbsp Paprika
-
½ tbsp Garlic granules
-
½ tbsp Chilli powder (adjust to preference)
-
½ tbsp Chili flakes (adjust to preference)
-
Sprinkle of salt and pepper (adjust to preference)
-
Few sprays of low calorie cooking spray
-
120 g Light grated cheese (I use 50% lighter)
Approx per serving:
🧀463 calories
🧀Slimming world- Healthy A + 7.5 syns
Preheat the oven to 180 degrees.
Firstly, make the beef chilli by spraying a wok with low calorie cooking spray and put it on a high heat.
Brown the mince in the wok and stir using a wooden spoon until cooked.
Once cooked, add the chopped tomatoes and tomato puree and bring to the boil.
Once boiling, bring down to a simmer and add the herbs, spices and seasoning, stiring well.
Leave to thicken on a low heat for approximately 5-10 minutes or according to preference.
Meanwhile, spray a deep pan cooking dish with butter flavour cooking spray and add the nachos into the dish covering the bottom and the sides.
Once the chilli is thickened, turn off the heat and add the chilli to the nacho dish.
Sprinkle on the cheese and cook in the oven for approximately 5-10 minutes until the cheese is browned.
Approx per serving:
🧀463 calories
🧀Slimming world- Healthy A + 7.5 syns
-
112 g Tortilla chips (approx 60 chips)
-
Few sprays of low calorie butter flavour cooking spray
-
500 g 5% fat beef mince
-
2 tbsps Tomato puree
-
400 g Chopped tomatoes
-
1 tbsp Oregano
-
1 tbsp Paprika
-
½ tbsp Garlic granules
-
½ tbsp Chilli powder (adjust to preference)
-
½ tbsp Chili flakes (adjust to preference)
-
Sprinkle of salt and pepper (adjust to preference)
-
Few sprays of low calorie cooking spray
-
120 g Light grated cheese (I use 50% lighter)
Preheat the oven to 180 degrees.
Firstly, make the beef chilli by spraying a wok with low calorie cooking spray and put it on a high heat.
Brown the mince in the wok and stir using a wooden spoon until cooked.
Once cooked, add the chopped tomatoes and tomato puree and bring to the boil.
Once boiling, bring down to a simmer and add the herbs, spices and seasoning, stiring well.
Leave to thicken on a low heat for approximately 5-10 minutes or according to preference.
Meanwhile, spray a deep pan cooking dish with butter flavour cooking spray and add the nachos into the dish covering the bottom and the sides.
Once the chilli is thickened, turn off the heat and add the chilli to the nacho dish.
Sprinkle on the cheese and cook in the oven for approximately 5-10 minutes until the cheese is browned.