Low-Carb Potato Nachos
•Dinners & Sides
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| Serves | Prep. Time |
|---|---|
| 1 | 35 mins |
Ingredients
- 200g spud lite potatoes, sliced into thin rounds
- 100g extra lean mince
- 1/4 onion, chopped
- 2 tbsp. kidney beans
- 2 tbsp. corn
- 1/4 capsicum Mexican seasoning
- 1/4 can tomatoes
- 2 tbsp salsa, to taste
Method
- Preheat oven to 200 degrees celsius.
- Layout the potato rounds on a lined baking tray. Bake until crispy.
- Heat a non-stick pan over medium heat. Add in the onion and cook until translucent.
- Add in the capsicum and cook 1-2 minutes. Add in the mince and allow to brown.
- Pour in the tomatoes, sprinkle over the seasoning and add in the corn and beans.
- Simmer until the mince is cooked through.
- Top the potatoes with the mince and cheese.
- Bake until cheese is golden.
- Serve topped with the salsa, yoghurt/sour cream and coriander.
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 358 | 30g | 29g | 10g |
