You are in for a well deserved treat, our Nacho style feast recipe using Primula Light promises great tasting indulgence without the calories!
Yields: Serves 2
2 baking potatoes, cut into wedges
250g extra lean minced beef
1 onion, sliced
1 red pepper, diced
230g tin of chopped tomatoes
2 tomatoes - roughly chopped
1 tube Primula Light Cheese
1 tsp. cumin
2 tsp. fajita seasoning
1 tsp. hot paprika
Salt and pepper
Fresh green jalapeños, diced (optional)
1Preheat the oven to 200°C/400°F/Gas Mark 6. Place your wedges on a baking try and spray with Frylight. Season with salt and pepper and pop in the oven for 50 minutes or until they are golden brown and crispy.
2Meanwhile, put your mince in a frying pan and brown off for about 10 minutes. Add the onions and soften before adding the peppers. Cook for 2-3 minutes and add the tin of tomatoes.
3Add the cumin, fajita seasoning and paprika and season to taste. Let the liquid from the tomatoes reduce until you have a fairly dry mix, this will take about 10-15 minutes, add in the fresh tomatoes and mix before taking off the heat.
4Once your wedges are cooked, remove them from the oven and put the grill on to the hottest setting. Place the wedges in an oven proof dish and spoon the mince on top. Squeeze a tube of Primula Light all over the top, sprinkle with the jalapenos and place under the grill for 8-10 minutes or until the cheese goes golden brown.