MEXICAN BEEF SALSA POT
Quicker, easier and lighter than Chilli!
Ingredients you will need
1 red onion, chopped
1 small red pepper, de-seeded and chopped
200g lean Malcolm Allan Family Butchers minced beef
1 x 400g can chopped tomatoes
100ml beef stock
1 x 200g can kidney beans, drained
100g hot salsa
Salt and ground black pepper
Few sprigs of coriander, chopped
2 tbsp virtually fat-free fromage frais
How to make our recipe
Spray a large saucepan lightly with oil and place over a medium heat. When hot, add red onion and red pepper for about 5 minutes, until softened. Add the mince and cook, stirring, until browned all over.
Add the tomatoes and stock and bring to the boil. Reduce the heat, stir in the kidney beans and simmer gently for 20 minutes. Stir in the salsa, season to taste and heat through.
Serve immediately, sprinkled with coriander and topped with fromage frais, with some boiled rice (100 cals, 4 Checks, 0.5g fat for each 30g dry weight or 75g cooked weight).
Alternatively, roll up in a tortilla (180 cals, 6 Checks, 4g fat per 60g tortilla) and eat with your fingers.