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
- Spray a large saucepan lightly with oil and place over a medium heat.
- When hot, add red onion and red pepper for about 5 minutes, until softened.
- Add the mince and cook, stirring, until browned all over.
- Add the tomatoes and stock and bring to the boil.
- Reduce the heat, stir in the kidney beans and simmer gently for 20 minutes.
- Stir in the salsa, season to taste and heat through.
- 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).
- Alternatively, roll up in a tortilla (180 cals, 6 Checks, 4g fat per 60g tortilla) and eat with your fingers.