Fakeaway Taco Fries
What we love about Taco Fries, is that everybody loves them. The sweetness of the caramelised onions, the flavour of the garlic, the treat of the grated cheese on top of a warm pile of meaty goodness on a base of crispy fries... What is there not to love?
This fake-away taco fries recipe demands that you put on a bit of happy music, whatever that may mean for you but make it sunny, this kind of food needs a chef that's happy to be in the kitchen. Nothing wrong with a few salsa moves while you stir the onions so they don't burn.
These taco fries taste even better eaten with your fingers, sitting around the table with family or friends, chatting the afternoon away.
As per usual, we advocate thinking ahead and making life easier for yourself. Why not make at least double the portion of the mince mixture and freeze half of it? This way, when you fancy these fake-away taco fries again but are stuck for time, you will only have to defrost the mince and reheat it. So much easier on you once the fries are popped into the oven!
For freezing, a nifty trick (once the mince is fully cooled down) is to pack a portion per freezer bag and freeze the bags horizontally on top of each other so they are nice and thin. Once they are frozen this way, you can either stack them vertically or horizontally. But basically, look at your freezer space and freeze the bags in the easiest shape for you. It's like a cold game of Tetris!
Finally, a bit of torn parsley or coriander is absolutely gorgeous on this dish as a garnish. The colours and flavour of the herbs will brighten up the meal for both the eyes and the palate.
- 400g extra lean mince
- 1 tin of chopped tomatoes
- 2 garlic cloves, minced
- 1 tbsp tomato purée
- 1 onion, chopped
- 2 peppers (1 green and 1 red), chopped
- 1 can of kidney beans (optional)
- 1 cup of beef stock
- 400g Gorge Us Rustic Cut Chips
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp paprika
- low cal spray-oil
- 120g low fat cheese
- Pop 400g of Gorge Us chips in the oven and cook for 20 mins at 225°C
- Heat pan with oil and sautée the onions until they are transparent only then add the garlic and cook for another 2 or 3 min on medium heat.
- Add mince and cook until brown. Stir in tinned tomatoes, purée, peppers, kidney beans, and the beef stock and allow to simmer.
- Add the spices and cook off for 5 minutes.
Taco Sauce (Optional)
- Mix together 3 tbsp lighter than light mayo, 2 tbsp tomato purée, 1/2 tbsp chilli, 1 tbsp crushed garlic .
- Cover the fries with the mince mixture and top with taco sauce or opt for a dollop of low fat yogurt instead and sprinkle each serving with 30g low fat grated cheese.