Hearty baked potatoes are topped with a flavourful Mexican beef mince sauce, a dollop of cooling yoghurt, and a sprinkle of fresh coriander. Sided with a simple charred corn salad.
Beef Mince & Jacket Potato
Beef Mince & Jacket Potato
with NOMU Mexican spices, fresh chilli & a corn salad
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Mince
- Corn
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Low Fat Plain Yoghurt
- Mexican Tomato Paste
- Potato
- Red Onion
- Red Onions
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Tinfoil
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes.
PREP STEP
Peel and roughly dice ½ the onion. Rinse and roughly shred the salad leaves. Rinse and pick the coriander. Trim, de-seed, and finely slice the chilli.
Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes.
SAUCE
When the mince is browned, add the Mexican tomato paste and ½ the sliced chilli (to taste) to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in 75ml of water. Simmer until the water has almost all evaporated, 3-4 minutes. Season with a sweetener, salt, and pepper.
SALAD
In a bowl, combine the shredded salad leaves, the charred Corn, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
ALL DONE!
Plate up the baked Potato. Top each half with the Mexican mince, a dollop of the yoghurt, and a sprinkle of the remaining chilli (to taste). Side with the corn salad. Sprinkle over the picked coriander and have a fiesta, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes.
PREP STEP
Peel and roughly dice the onion. Rinse and roughly shred the salad leaves. Rinse and pick the coriander. Trim, de-seed, and finely slice the chilli.
Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes.
SAUCE
When the mince is browned, add the Mexican tomato paste and ½ the sliced chilli (to taste) to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in 150ml of water. Simmer until the water has almost all evaporated, 3-4 minutes. Season with a sweetener, salt, and pepper.
SALAD
In a bowl, combine the shredded salad leaves, the charred Corn, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
ALL DONE!
Plate up the baked Potato. Top each half with the Mexican mince, a dollop of the yoghurt, and a sprinkle of the remaining chilli (to taste). Side with the corn salad. Sprinkle over the picked coriander and have a fiesta, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
PREP STEP
Peel and roughly dice 1½ of the onions. Rinse and roughly shred the salad leaves. Rinse and pick the coriander. Trim, de-seed, and finely slice the chillies.
Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes.
SAUCE
When the mince is browned, add the Mexican tomato paste and ½ the sliced chilli (to taste) to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in 225ml of water. Simmer until the water has almost all evaporated, 4-5 minutes. Season with a sweetener, salt, and pepper.
SALAD
In a bowl, combine the shredded salad leaves, the charred Corn, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
ALL DONE!
Plate up the baked Potato. Top each half with the Mexican mince, a dollop of the yoghurt, and a sprinkle of the remaining chilli (to taste). Side with the corn salad. Sprinkle over the picked coriander and have a fiesta, Chef!
BAKED Potato
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed Potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 40-45 minutes.
PREP STEP
Peel and roughly dice the onions. Rinse and roughly shred the salad leaves. Rinse and pick the coriander. Trim, de-seed, and finely slice the chillies.
Corn
Place a pan over high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
MINCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes.
SAUCE
When the mince is browned, add the Mexican tomato paste and ½ the sliced chilli (to taste) to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in 300ml of water. Simmer until the water has almost all evaporated, 4-5 minutes. Season with a sweetener, salt, and pepper.
SALAD
In a bowl, combine the shredded salad leaves, the charred Corn, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
ALL DONE!
Plate up the baked Potato. Top each half with the Mexican mince, a dollop of the yoghurt, and a sprinkle of the remaining chilli (to taste). Side with the corn salad. Sprinkle over the picked coriander and have a fiesta, Chef!
Frequently Asked Questions
What is the preparation time for Beef Mince & Jacket Potato?
The preparation time for Beef Mince & Jacket Potato with NOMU Mexican spices, fresh chilli & a corn salad is between 25 and 40 minutes.
What is the total time required to make Beef Mince & Jacket Potato with NOMU Mexican spices, fresh chilli & a corn salad?
The total time required to make Beef Mince & Jacket Potato with NOMU Mexican spices, fresh chilli & a corn salad is between 40 and 55 minutes.
How many servings does Beef Mince & Jacket Potato provide?
4 servings
What are the main ingredients in Beef Mince & Jacket Potato?
Beef, Beef Mince, Corn, Fresh Chilli, Fresh Chillies, Fresh Coriander, Low Fat Plain Yoghurt, Mexican Tomato Paste, Potato, Red Onion, Red Onions, Salad Leaves
What is the nutritional information of Beef Mince & Jacket Potato?
Calories: 662, Carbs: 60 grams, Fat: grams, Protein: 35.6 grams, Sugar: 9.5 grams, Salt: 528 grams
How do I prepare Beef Mince & Jacket Potato?
BAKED POTATO: Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways – don’t remove the skin! Coat in oil, season, and place on the tray, cut-side down. Bake in the hot oven until the flesh is soft and the skin is crispy, 35-40 minutes. PREP STEP: Peel and roughly dice the onion. Rinse and roughly shred the salad leaves. Rinse and pick the coriander. Trim, de-seed, and finely slice the chilli. CORN: Place a pan over high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. MINCE: Return the pan to medium-high heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes. SAUCE: When the mince is browned, add the Mexican tomato paste and ½ the sliced chilli (to taste) to the pan. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in 150ml of water. Simmer until the water has almost all evaporated, 3-4 minutes. Season with a sweetener, salt, and pepper. SALAD: In a bowl, combine the shredded salad leaves, the charred corn, the remaining onion (to taste), a drizzle of olive oil, and seasoning. ALL DONE!: Plate up the baked potato. Top each half with the Mexican mince, a dollop of the yoghurt, and a sprinkle of the remaining chilli (to taste). Side with the corn salad. Sprinkle over the picked coriander and have a fiesta, Chef!
What should be prepared from my kitchen to make Beef Mince & Jacket Potato?
Beef, Beef Mince, Corn, Fresh Chilli, Fresh Chillies, Fresh Coriander, Low Fat Plain Yoghurt, Mexican Tomato Paste, Potato, Red Onion, Red Onions, Salad Leaves
How many calories does Beef Mince & Jacket Potato have?
662 calories
How much fat content does Beef Mince & Jacket Potato have?
grams
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