Chilli Taco Pie

A bit of a cheat really as this chilli taco pie is more of a way to serve leftover chilli. I used a leftover portion of the best ever chilli con carne recipe that I posted earlier.

slimming world chilli taco pie 4.5 syns

Delicious as my chilli is I don’t really like to eat the same dish two nights in a row so faced with a leftover portion of chilli,  I wanted to use it up but at the same time wanted something a little different so I came up with this idea. The “pie” case is an Old El Paso Stand ‘n’ Stuff flour tortilla at only 4 syns each. They do look a little on the small side when you first get them out of the box but they expand outwards to hold a surprisingly generous amount of chilli.

You can use any recipe for the chilli but if you are using my recipe for the filling it will only add half a syn, the cheese topping is your healthy extra A.  I served my chilli taco pie with a salad and sweet potato fries making a meal that was not only low syn, quick and easy but also very tasty and filling.

Chilli Taco Pie
Prep time
Cook time
Total time
A delicious way of using up leftover chilli but why wait for leftovers? Serve your chilli as one of these easy chilli taco pies for a delicious low syn treat.
Serves: 1
For each pie:
  • 1 Old el Paso Stand 'n' Stuff flour tortilla
  • 1 portion of chilli con carne (1/3 of my best ever chilli con carne recipe is ideal!)
  • 15g cheddar cheese grated
  • 25g mozzarella cheese grated
Nothing to it!
  1. Stand the tortilla on an ovenproof baking tray and fill with the chilli.
  2. Top with the cheeses.
  3. Bake for 10-15 minuted until the tortilla crisps slightly, the chilli is heated through and the cheese melts and browns.
That's it!
This recipe uses 1 healthy extra A for the cheese. The tortilla is 4 syns and the chilli will vary according to the recipe you use.


Published by

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: