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Lettuce Cup Nachos

Yields4 Servings

 4 large wholemeal pita bread, cut into triangles
 8 iceberg lettuce cups
 500 g lean beef mince
 ½ tbsp olive oil
 1 onion, chopped
 ½ red capsicum, thinly sliced
 1 large carrot, grated
 1 tsp cumin powder
 1 tsp paprika powder
 1 cup water
 2 tbsp reduced-salt tomato paste
 1 x 420g red kidney beans, rinsed and drained

Preheat oven to 180°C. Place pita bread on baking tray. Bake for 5-6 minutes or until golden. Remove and set aside to cool.


Heat oil in a medium saucepan, add beef and cook for 2-3 minutes or until browned.


Add onion, red capsicum and carrot. Cook for 1-2 minutes or until tender.


Stir in cumin, paprika, water and tomato paste. Cover and simmer for 20 minutes stirring occasionally.


Add red kidney beans and cook for a further 10 minutes.


Serve with lettuce cups and toasted pita bread triangles. If desired, add reduced fat plain yoghurt, mashed avocado or reduced fat grated cheese.

Nutrition Facts

Servings 0

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