Taco Fries

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 398kcal


  • 200 g lean beef mince/Quorn mince
  • 1/2 finely chopped onion (approx. 75g)
  • 2 cloves of grated garlic
  • 1 diced red pepper (approx. 150g)
  • 400 g small new potatoes
  • 1 teaspoon of each - cumin, paprika, chili powder, oregano (can use half a sachet of Mexican spice mix instead)
  • 200 g chopped tinned tomatoes
  • 20 g low calorie sour cream (e.g. Old El Paso)
  • 20 g sriracha sauce (or any hot sauce)
  • 30 g light grated cheddar
  • Salt & pepper
  • 1 kcal spray


  • Preheat your oven to 200˚C.
  • Put a large pan of salted water on to boil.
  • Add the potatoes to the boiling water and parboil for 10 minutes.
  • Meanwhile, heat a pan on a medium heat and spray well with 1 kcal spray.
  • Add the onion and garlic, and sauté for 2-3 minutes.
  • Add the mince and diced peppers, and cook until the mince is brown.
  • Add the finely chopped mushrooms.
  • Season well with salt, pepper, paprika, oregano, chili powder and cumin (adjust spices to suit your preference).
  • Stir in the chopped tomatoes, and allow to simmer on a low heat while you finish the fries.
  • Drain the potatoes in a colander.
  • Quarter each potato into wedges (half them lengthways twice).
  • Transfer to a lined baking tray sprayed with 1kcal spray and spread out in one layer.
  • Season with salt and pepper and spray again.
  • Bake or air fry for 20 minutes until golden and cooked throughout.
  • Meanwhile, make the taco sauce by mixing the sriracha and sour cream in a bowl.
  • Serve the fries topped with the mince mixture, grated cheese and taco sauce.


Serving: 1serving | Calories: 398kcal | Carbohydrates: 54g | Protein: 25g | Fat: 7g