Mexican Delight

Mexican Delight

From the kitchen of  SAFFRON

servings |  6
estimated Points® per serving | 8

400 g beef mince
1 med onion
1 package taco seasoning
1/2 tube tomato paste
1 small pot sour cream
1 jalepeno pepper
1 can WWFH Chicken Soup
1 bag of cheddar cheese
6 tortillas

Brown the beef mince meet with onion. Drain the fat.

Add in the taco seasoning and tomato paste.

In a separate bowl, mix the sour cream, jalepenos, and can of chicken soup.

Add half of the soup mixture to the beef mince.

Spoon the beef mixture into a tortilla, top with a spoonful of remaining soup mixture and then with cheese. Wrap and place in a baking pan.

Top all tortillas with the remaining soup mixture and cheese.

Bake at 180 for about 35 minutes.  

There's a recipe on the cans of Campbell's 90% fat-free soup at the moment for Crispy Topped Cod. Here is my version using cod loin which is skinless, boneless and firm when cooked.
500g cod loin (1 point per 100g)
A can of the above (½ point)
A pkt low-fat crisps (points dependant on brand)
A good handful of grated cheese (points dependant on brand)
Bake at 180C for about 25-30 mins.
Absolutely GORGEOUS!