1⁄4 tsp olive oil
½ brown onion, finely chopped
80g broccoli, finely chopped
1 carrot, finely chopped
100g extra lean beef mince
1½ tsp salt-reduced taco seasoning
400g can no added salt crushed tomatoes
60ml (1⁄4 cup) water
125g can red kidney beans, rinsed and drained
20g Macro Organic Corn Chips
1 Tbsp extra light sour cream
Coriander leaves, to serve
Heat oil in a medium non-stick frying pan over medium heat. Add onion, broccoli and carrot. Cook, stirring often, for 4 minutes. Increase heat to high and add beef mince. Cook, stirring, for 2 minutes or until mince is browned. Add seasoning and cook, stirring, for 1 minute.
2. Add tomatoes, water and kidney beans to the pan. Cover and simmer for 10 minutes, then uncover and simmer for a further 5 minutes.
3. Meanwhile, preheat oven to 180˚C (fan-forced). Wrap corn chips loosely in foil. Heat in the oven for 5 minutes, or until warmed through.
4. Pour mince mixture into a serving dish. Push corn chips into mince. Top with sour cream and coriander leaves.
Nutrition Info PER SERVE: 2169kJ, protein 39g, total fat 14.5g (sat. fat 5.8g), carbs 46g, fibre 21g, sodium 653mg • Carb exchanges 3 • GI estimate low
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