With the Re-opening of Pubs around Ireland it will include the Sunday morning hangover. Heres a tasty, healthier version of the Classic Taco fries, which can then be used to make a Chilli Con Carne on the Monday with the left over Taco Mince, Just add rice instead of chips.
Scroll down for method and ingredients
Coconut oil or rapeseed oil
400g Lean Beef mince
1 onion finely chopped
1 red pepper chopped
1 can of Kidney Beans
Gorge Us rustic Chips
1 tin chopped tomatoes
2 garlic cloves chopped
250ml beef stock
Old El Paso Garlic And Paprika Taco Seasoning Mix
1 tin Tomato Puree
1 handful Cheddar cheese
Sea Salt and Pepper to season.
For the Taco sauce
2 tbsp low fat Mayonnaise
2 tbsp Tomato puree
1 Garlic clove chopped
1 tbsp smoked Paprika
Pre heat the oven and bake the chips as per instructions.
Pre heat a Pan, add coconut oil.
Fry Onions Garlic and Pepper for 2 - 3 mins.
Add mince and cook until browned.
Add Beef stock simmer for 2 mins.
Add chopped tomatoes, Kidney beans and taco seasoning, simmer for 10-15 mins
Add Tomato Puree to Thicken up the sauce. Taste and season to preference.
Add Mayo, Tomato Puree Garlic and smoked Paprika to a bowl and mix together. Pour over chips and melted cheese.
Take the chips out of the oven when golden brown, season with sea salt and Pepper. Layer with Taco Mince, Sprinkle with cheese(Option to put under a grill for 2-3 mins to melt the cheese) and pour over Taco sauce.
The leftover Taco Mince can be used to make a Chilli Con Carne the following day, just serve with rice.