Taco Bowls

Anna Van Dyken - Feed Me Healthy
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Course Dinner
Adjust Serving 4
P-Points 8

Ingredients
 

  • 4 wattle valley light wraps
  • 1/2 large punnet of sliced mushrooms
  • 1 onion diced
  • 300 gms lean beef mince
  • 1/3 packet Ole El Paso taco seasoning
  • 100 gms Bega 50% grated less fat cheese 20gms per bowl
  • 1 Punnet of cherry tomato diced
  • 1/4 Iceberg lettuce shredded
  • 40 gms Sliced Avocado optional
  • 10gms Per bowl

Instructions
 

  • Preheat oven, drape wraps over oven proof bowls, that have been turned upside down, and place in the oven until wraps brown, remove and let cool.
  • In a non stock fry pan, sauté onion & mushroom until browned, and add mince, break the mince up and add the taco seasoning, cook until brown.
  • Dice tomatoes, shred lettuce and slice 1 small Avocado.
  • Build your taco bowls , evenly portioning the mince, cheese and salad, then dollup the top with 1tsp chobani plain yoghurt and optional 10gms of sliced avocado. Season with salt & pepper

Notes

8 WW Smart Points without Avocado
9 WW Smart Points with Avocado
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Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna!