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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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You'll love our twist on a classic Mexican taco. It's low in calories and sodium and is gluten free too!
1 Preheat oven to 180°C. Line a baking tray with baking paper, then lightly spray with oil. Place butternut pumpkin halves, cut-side down, on tray and roast for 20 minutes. Turn cut-side up and roast for a further 20 minutes or until tender and just golden. Set aside to cool slightly.
2 Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add onion and beef and cook, stirring and breaking up lumps with a wooden spoon, for 5 minutes or until browned. Add spice blend and capsicum and cook, stirring, for 1 minute or until fragrant. Add tomatoes and ½ cup water and bring to a simmer. Simmer for 5–7 minutes or until mixture thickens.
3 Top pumpkin halves with spicy beef mixture. Alternatively, scoop out some of the pumpkin flesh to reserve for another use (see Cook’s tip). Sprinkle over cheese and roast for a further 15 minutes or until topping is golden and heated through.
4 Serve beef and pumpkin taco boats topped with yoghurt, avocado, chilli and fresh mint leaves.
If you prefer, scoop out the pumpkin flesh from the taco boats and reserve for another use. Turn into mash or add to risotto or a pasta bake.
Calories 352 cal
Kilojoules 1474 kJ
Total fat 13.9 g
Saturated fat 3.7 g
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