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.
Author:
Serves: 1
Ingredients
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
Instructions
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!
Notes
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.