Tex Mex Chilli Bowls

Anything Mexican inspired excites me - I think it is because I love the simplicity of the cuisine (even though at times it is a hard cuisine to cook).  The vibrant colours always inviting your taste buds to experience the combination of flavours.

These Tex Mex Chilli Bowls definitely caught my eye is a recent Weight Watchers Magazine.  A full meal served individually in it's own little edible bowl.

To be totally honest, eating this meal was so comforting and unlike any "diet" mexican dish I have ever eaten before.

Tex Mex Chilli Bowls

(recipe sourced from Weight Watchers Magazine June 2012)

Serves: 4

ProPoints per serve: 12

 

 

 cooking spray

1 medium brown onion, finely chopped

2 garlic cloves, finely chopped

500 grams extra lean beef mince

1 teaspoon Mexican chilli powder blend

2 x 400 gram cans diced tomatoesf
salt
freshly ground black pepper

1 x 400 gram can red kidney beans, drained

4 x 48 gram reduced fat tortilla

3 large tomatoes, chopped

1/2 bunch fresh coriander leaves, chopped

6 iceberg lettuce leaves shredded

1/2 medium avocado, coarsely mashed

60 grams grated extra light tasty cheese

1/3 cup reduced fat sour cream

Lightly spray a large non stick frying pan with cooking spray and heat over medium heat.  Add onion and garlic and cook, stirring, for 3 minutes or until softened.  Add mince and cook, stirring to break up lumps, for 5 minutes or unmtil browned.  Add chilli powder and cook, stirring, for 1 minute.

Stir in canned tomatoes, season with salt and freshly ground black pepper and bring to the boil.  Reduce heat to low and simmer for 30 minutes or until liquid has almost evaporated.  Stir through the beans.

Meanwhile, preheat oven to 200 degrees Celsius. 

To make tortilla bowls, line 4 bowls (with a base measurement of approximately 8cms and a top measurement of approimately 15cms) with tortillas.  Bake for 12 minutes or until lightly golden.  Set aside to cool and then remove from bowls.

Combine fresh tomatoes and coriander in a medium bowl and season with salt and freshly black pepper.

Divide mince mixture amongst tortilla bowls.  Top with lettuce, avocado, grated cheese, sour cream and fresh tomato mixture.



(Click here for a printable version of this recipe)