Slimming World - Mexican Bake

Serves 1

Ready in about 35 minutes

Green FREE Extra Easy FREE
Add 5 and half syns if not using the reduced fat cheddar cheese as a healthy extra


7oz/198g potatoes, peeled and cut into bite-size chunks
1 tomato, roughly chopped
1 small red onion, roughly chopped
2 garlic cloves, crushed
1 small red pepper, deseeded and finely chopped
7fl oz/198ml passata
1 tsp groun cumin
half a teaspoon dried oregano
A handful of fresh coriander, chopped, reserve some to garnish
Salt and Freshly ground black pepper
42g reduced fat cheddar cheese, grated
Crisp green salad, to serve


1. Preheat your oven to 180c/350f/Gas 4. Boil the cubed potatoes for 5-6 minutes, then drain and set aside.

2. Meanwhile, place the tomato, onion, garlic, pepper and passata in a pan with the cumin oregano and most of the coriander. Bring to the boil, season to taste, and then reduce the heat to low and cook for 5-6 minutes. Remove from heat, stir in the potatoes and transfer to an ovenproof dish.

3. Sprinkle over the cheese and cook in the oven for 15-20 minutes or until golden and bubbling. Garnish with the remaining coriander and finish with a twist of black pepper. Serve with a crisp green salad.