Serves: 1

Mexican Beef Salsa Pot

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Mexican Beef Salsa Pot

This spicy stew is similar to Chilli Con Carne, but it's quicker and easier to make!

  • Spray oil
  • 1 red onion (chopped)
  • 1 small red pepper (de-seeded and chopped)
  • 200 g lean minced beef (max. 5% fat)
  • 1 x 400g can chopped tomatoes
  • 100 ml beef stock
  • 1 x 200g can kidney beans (drained)
  • 100 g hot salsa
  • Salt and ground black pepper
  • Few sprigs coriander (chopped)
  • 2 tbsp virtually fat-free fromage frais
  1. Spray a large saucepan lightly with oil and place over a medium heat.
  2. When hot, add red onion and red pepper for about 5 minutes, until softened.
  3. Add the mince and cook, stirring, until browned all over.
  4. Add the tomatoes and stock and bring to the boil.
  5. Reduce the heat, stir in the kidney beans and simmer gently for 20 minutes.
  6. Stir in the salsa, season to taste and heat through.
  7. Serve immediately, sprinkled with coriander and topped with fromage frais, with some boiled rice (100 cals, 4 Checks, 0.5g fat for each 30g dry weight or 75g cooked weight).
  8. Alternatively, roll up in a tortilla (180 cals, 6 Checks, 4g fat per 60g tortilla) and eat with your fingers.