Chilli Cheese Chips with Taco Sauce

Before I embarked on my weightloss journey, the weekend was my time to let loose after working all week and really go hell for leather eating all around me. The one spot I definitely hit other than the local chinese was the ‘Chipper’. I love a Taco cheese chips and for me it is the ultimate ‘bad’ comfort food, that and a tub ‘Ben and Jerrys’ or two 😉 But you dont need all of that grease with my healthy version of the popular takeaway favourite. I hope you all enjoy as much as I do and of course have a fabulous healthy weekend. Take Care.


Serves 2


For the chili mince you will need:

  • 250g grams of extra lean beef mince less than 98% fat-free.
  • 200mls of Passata or 1/2 a can of chopped tomatoes.
  • 1/2 a punnet of button mushrooms.
  • 1 red pepper.
  • 1 tbsp of tomato paste.
  • 2 cloves of crushed garlic.
  • 1 tbsp of white wine vinegar.
  • 1 tbsp of Worchester sauce (lea and perrings).
  • 1 tbsp of sweetener.
  • 1 tsp of chili powder/fresh chilli. Add more if you like it spicy but taste first, you cam always add more.
  • 1/4 tsp of ground cumin
  • 1 tsp of paprika.
  • 1/4 tsp of dried/fresh oregano.
  • 1/4 tsp of cayenne pepper.
  • 1 beef stock cube/pot.
  • 50mls of water.
  • Season with salt and freshly ground black pepper.
  • 40g of low fat cheddar cheese.

For the taco sauce you will need:

  • 4 tbsp of extra light mayonnaise.
  • 2 tbsp of fat free fromage frais.
  • 1/4 tsp of yellow american mustard.
  • 1 tsp of tomato paste.
  • 1 minced clove of garlic/garlic powder.
  • Fresh black pepper.
  • 1/4 tsp of chilli pepper.
  • 1 tsp of water.


  1. Spray a wok or shallow pan with low calorie cooking spray, brown your extra lean beef mince, add the chopped mushrooms and fry for a further 5 minutes.
  2. Add the dry spices and fry for 1 minute.
  3. I then add the beef stock cube, water, passata, tomato paste, Worchester sauce, white wine vinegar and sweetener to the pan, turn it down and let it simmer for 20-25 minutes until it has reduced by half and has a nice thick consistency.
  4. To make the taco sauce, add all of the ingredients to bowl and mix well.

I like to have this with homemade Chips (please see my Chicken curry post to see how I make my chips) topped with the chili mince, taco sauce and 40g of low fat cheddar cheese popped under the grill for 1 minute to melt the cheese. I also serve this with a fresh cos lettuce salad.

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