This is the kind of dinner I rely on when I want something tasty without spending half the night in the kitchen. I love a good one pan meal because it is quick, easy and perfect for those nights when I simply do not have time for recipes that take ages. It is mild enough for the kids, but still flavourful for adults. Leave out the chillies if you are cooking for little ones.
Ingredients
- 1 white onion, chopped
- 1 large red capsicum, chopped (about 170 g)
- 1 tablespoon taco seasoning, divided
- 450 g extra lean mincemeat (99 percent lean)
- 1 tin (400 g) black beans, rinsed and drained
- 1 tin (400 g) diced tomatoes, drained
- 1 tin (about 110 g) diced green chillies, optional if feeding kids
- 56 g reduced fat cream cheese
- 113 g plain Greek yoghurt (half a cup)
- 280 g enchilada sauce (homemade or store bought)
- 5 thin corn tortillas, sliced into strips (I actually used crunchy corn chips because I read the recipe wrong and it still worked)
- 84 g tasty cheese, grated
- Optional toppings: coriander, lime wedges, avocado, lettuce, sour cream
Method
- Heat a large deep frying pan over medium high heat. Spray lightly with oil, then add the onion, capsicum and half a tablespoon of taco seasoning. Cook for about 5 minutes until the vegetables have softened.
- Add the mincemeat along with the remaining taco seasoning and a pinch of salt. Break it up as it cooks. Continue for about 5 minutes until the meat is cooked through.
- Add the black beans, diced tomatoes, green chillies, cream cheese, Greek yoghurt and enchilada sauce. Stir until everything combines into a smooth sauce. Add the tortilla strips or corn chips and gently fold them through so they are coated.
- Sprinkle the grated tasty cheese over the top and place a lid on the pan to melt the cheese. My cheese did not melt very well so I popped the whole pan under the grill for a couple of minutes. Only do this if your pan is oven safe and if you prefer a crunchy cheesy top.
Enjoy!