250g lean beef mince (5% fat or less)
1 red pepper
230g can chopped tomatoes
1 tsp cumin
2 tsp fajita seasoning
1 tsp paprika
150g tube Primula Light Cheese
Preheat your oven to 200°C or Gas 6. Slice potatoes into wedges and put on a non-stick baking tray, spray with low-calorie cooking spray and season. Bake for 25 minutes, then turn, spray again and bake for a further 25 minutes until golden.
Spray your frying pan with fry lite and place over a medium-high heat. Add the mince cook for 10 minutes.
Add the onion and cook for another 5-6 minutes, or until softened.
Add the pepper and cook for a further 2-3 minutes, then stir in your tinned tomatoes.
Sprinkle with the cumin, fajita seasoning, paprika and a few twists of black pepper. Cook for 10-15 minutes, until most of the liquid has evaporated.
Stir in the fresh tomatoes and remove from the heat.
Preheat your grill to high.
Spoon your mince into your oven proof dish.
Arrange the wedges around the side.
Squeeze over the Primula Light Cheese.
Grill for 8-10 minutes, or until the cheese starts to brown.
All that's left to do it enjoy!