Potato nachosReviewed by our expert panel
(at time of publication)
- 650g potatoes, thinly sliced
- 500g lean beef mince
- 1 onion, finely chopped
- 420g can mild chilli beans
- 400g can Mexican-style tomatoes
- olive spray oil
- ½ cup grated reduced-fat cheese
- To serve
- ⅓ cup reduced-fat sour cream
- 2 spring onions, finely chopped
- chopped fresh coriandercilantroX
1 Preheat oven to 190°C. Cook potatoes in boiling water for 8-10 minutes until slightly tender.
2 Brown mince in a non-stick pan. Add onion. Cook for a few minutes. Add beans and tomatoes. Cook for 4-5 minutes.
3 Arrange half the potatoes in a large ovenproof dish or divide among 4 individual dishes. Spray with a little olive oil.
4 Spoon over mince. Arrange remaining potatoes over top. Spray with oil. Sprinkle with cheese. Bake for 25 minutes. Serve with sour cream, spring onions and coriander.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 7g
Dietary fibre 7g
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