Ingredients
- 600 grams Potatoes
- 2 tsp Olive oil first
- 400 grams Red kidney beans
- 1 Brown onion
- 2 Carrot
- 50 grams Cheese grated
- 2 tsp Olive oil second
- 450 grams Beef Mince premium
- 1 tbsp Mexican seasoning
- 400 grams Crushed tomatoes
- 160 grams Sour cream lite
Instructions
- PREP & COOK WEDGES
- Preheat oven to 240°C or 220°C fan-forced. Line a large oven tray with baking paper. Slice the unpeeled potato into wedges, then place on the lined oven tray. Season with salt and pepper and drizzle with the first measure of oil. Toss to coat, spread out evenly, then bake until tender, 20-25 mins.
- PREP INGREDIENTS
- Meanwhile, drain and rinse the kidney beans. Peel and finely dice onion. Peel and grate the carrot. Grate the cheese.
- COOK BEEF
- Heat the second measure of oil in a medium-deep frypan over medium-high heat. Cook the onion and carrot, stirring regularly, for 4-5 mins, until softened. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins, until browned. Then add the Mexican seasoning, tomatoes and kidney beans and stir to combine. Reduce the heat to medium and cook for 5 mins, or until the liquid is slightly reduced.
- TO SERVE
- Divide wedges between plates. Top with Tex-Mex beef, sprinkle with the cheese and a good dollop of sour cream.
Nutrition
Calories: 593kcal | Carbohydrates: 65g | Protein: 42g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 354mg | Potassium: 1949mg | Fiber: 14g | Sugar: 9g | Calcium: 251mg | Iron: 8mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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