Mexican Beef Jacket Potatoes with Chipotle

Mexican Beef Jacket Potatoes with Chipotle

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, June 16, 2019.
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Ingredients

Potatoes

  • 800g pre-cooked potatoes

Mexican Beef

  • 2 carrots
  • 1 pack beef mince
  • 1 pack Mexican spices
  • 2 cloves garlic, minced
  • 1 pack tomato paste
  • 1/2 pack chipotle sauce
  • 1 cup water

Salad

  • 250g frozen corn
  • 1/2 pack baby spinach
  • Remaining chipotle sauce
  • 2 Tbsp mayo

To Serve

  • 1 cup grated cheese
  • 1/4 cup sour cream

Steps

  1. Cook potatoes Preheat oven to 230°C. Bring a small pot of salted water to the boil. Toss potatoes with a drizzle of oil on a lined oven tray. Season and roast for 25 minutes, until heated through.
  2. Cook beef Grate carrots. Heat a drizzle of oil in a fry-pan on high heat. Cook beef mince for about 6 minutes, until browned. Add carrots, Mexican spice mix, garlic and 1/2 tsp salt to pan and cook for 2 minutes until fragrant. Add tomato paste, first measure of chipotle sauce and water measure to pan and cook for about 2 minutes, until sauce has reduced and thickened slightly. Season to taste.
  3. Make salad Add corn to pot of boiling water and cook for about 3 minutes until tender. Drain and place in a bowl along with spinach, remaining chipotle sauce and mayo. Toss and season to taste.
  4. Serve potatoes cut in half and topped with Mexican beef mince, cheese and sour cream. Serve salad on the side.

Nutritional Information

Energy 2752 kj
658 kcal
Protein 33.6g
Carbohydrate 36.0g
Fat 41.5g