This dish is a delicious & hearty meal that will leave you feeling satisfied. It features a baked potato loaded with cheesy goodness, and ostrich mince pumped up with a flavourful carne sauce and red kidney beans. Top it all off with slices of pickled jalapeño and dollops of cooling sour cream and you’ve got a dish that is sure to please!
Baked Cheesy Potato & Ostrich Con Carne
Baked Cheesy Potato & Ostrich Con Carne
with sour cream & pickled jalapeños
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Free-range Ostrich Mince
- Fresh Coriander
- Grated Cheddar Cheese
- Kidney Beans
- NOMU Mexican Spice Blend
- Onion
- Onions
- Ostrich
- Potato
- Red Wine Vinegar
- Salad Leaves
- Sliced Pickled Jalapeños
- Sour Cream
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Sugar/Sweetener/Honey
YOU SAY POTAYTO, I SAY POTAHTO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Add the halved potato, cut-side up. Coat in oil and season. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes. In the final 5 minutes, sprinkle over the grated cheese.
ZINGY SALAD
In a bowl, combine the vinegar, 5ml of sweetener, and 15ml of water. Add the sliced onion, toss until coated, and set aside to pickle. Just before serving, drain the pickling liquid, and toss the pickled onion with the rinsed salad leaves, a drizzle of olive oil, and seasoning.
IT’S MINCE, MATE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally).
FLAVA FLAV
When the mince has browned, add the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the tomato passata and 100ml of water. Bring to a boil, reduce the heat, and simmer until the sauce has reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-5 minutes, add the drained beans. Stir through a sweetener and seasoning.
GRAB A HEARTY HELPING
Plate up the cheesy baked potato. Sprinkle over the chopped jalapeño (to taste) and serve alongside the ostrich con carne. Dollop over the sour cream and serve the fresh salad on the side. Garnish with the chopped coriander. Dig in, Chef!
Potato - 200g
Grated Cheddar Cheese - 40g
Red Wine Vinegar - 15ml
Onion - 1
Salad Leaves - 20g
Free-range Ostrich Mince - 150g
NOMU Mexican Spice Blend - 10ml
Tomato Passata - 200ml
Kidney Beans - 60g
Sliced Pickled Jalapeños - 10g
Sour Cream - 40ml
Fresh Coriander - 3g
YOU SAY POTAYTO, I SAY POTAHTO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Add the halved potatoes, cut-side up. Coat in oil and season. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes. In the final 5 minutes, sprinkle over the grated cheese.
ZINGY SALAD
In a bowl, combine the vinegar, 10ml of sweetener, and 30ml of water. Add the sliced onion, toss until coated, and set aside to pickle. Just before serving, drain the pickling liquid, and toss the pickled onion with the rinsed salad leaves, a drizzle of olive oil, and seasoning.
IT’S MINCE, MATE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 5-6 minutes (shifting occasionally).
FLAVA FLAV
When the mince has browned, add the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the tomato passata and 200ml of water. Bring to a boil, reduce the heat, and simmer until the sauce has reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-5 minutes, add the drained beans. Stir through a sweetener and seasoning.
GRAB A HEARTY HELPING
Plate up the cheesy baked potato. Sprinkle over the chopped jalapeño (to taste) and serve alongside the ostrich con carne. Dollop over the sour cream and serve the fresh salad on the side. Garnish with the chopped coriander. Dig in, Chef!
Potato - 400g
Grated Cheddar Cheese - 80g
Red Wine Vinegar - 30ml
Onion - 1
Salad Leaves - 40g
Free-range Ostrich Mince - 300g
NOMU Mexican Spice Blend - 20ml
Tomato Passata - 400ml
Kidney Beans - 120g
Sliced Pickled Jalapeños - 20g
Sour Cream - 80ml
Fresh Coriander - 5g
YOU SAY POTAYTO, I SAY POTAHTO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Add the halved potatoes, cut-side up. Coat in oil and season. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes. In the final 5 minutes, sprinkle over the grated cheese.
ZINGY SALAD
In a bowl, combine the vinegar, 15ml of sweetener, and 45ml of water. Add the sliced onion, toss until coated, and set aside to pickle. Just before serving, drain the pickling liquid, and toss the pickled onion with the rinsed salad leaves, a drizzle of olive oil, and seasoning.
IT’S MINCE, MATE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 6-7 minutes (shifting occasionally).
FLAVA FLAV
When the mince has browned, add the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the tomato passata and 300ml of water. Bring to a boil, reduce the heat, and simmer until the sauce has reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-5 minutes, add the drained beans. Stir through a sweetener and seasoning.
GRAB A HEARTY HELPING
Plate up the cheesy baked potato. Sprinkle over the chopped jalapeño (to taste) and serve alongside the ostrich con carne. Dollop over the sour cream and serve the fresh salad on the side. Garnish with the chopped coriander. Dig in, Chef!
Potato - 600g
Grated Cheddar Cheese - 120g
Red Wine Vinegar - 45ml
Onions - 2
Salad Leaves - 60g
Free-range Ostrich Mince - 450g
NOMU Mexican Spice Blend - 30ml
Tomato Passata - 600ml
Kidney Beans - 180g
Sliced Pickled Jalapeños - 30g
Sour Cream - 125ml
Fresh Coriander - 8g
YOU SAY POTAYTO, I SAY POTAHTO
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Add the halved potatoes, cut-side up. Coat in oil and season. Bake in the hot oven until the flesh is soft and the skin is crispy, 30-35 minutes. In the final 5 minutes, sprinkle over the grated cheese.
ZINGY SALAD
In a bowl, combine the vinegar, 20ml of sweetener, and 60ml of water. Add the sliced onion, toss until coated, and set aside to pickle. Just before serving, drain the pickling liquid, and toss the pickled onion with the rinsed salad leaves, a drizzle of olive oil, and seasoning.
IT’S MINCE, MATE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Caramelise until browned, 6-7 minutes (shifting occasionally).
FLAVA FLAV
When the mince has browned, add the NOMU rub and fry until fragrant, 1-2 minutes (shifting occasionally). Add the tomato passata and 400ml of water. Bring to a boil, reduce the heat, and simmer until the sauce has reduced and thickened, 10-12 minutes (stirring occasionally). In the final 3-5 minutes, add the drained beans. Stir through a sweetener and seasoning.
GRAB A HEARTY HELPING
Plate up the cheesy baked potato. Sprinkle over the chopped jalapeño (to taste) and serve alongside the ostrich con carne. Dollop over the sour cream and serve the fresh salad on the side. Garnish with the chopped coriander. Dig in, Chef!
Potato - 800g
Grated Cheddar Cheese - 160g
Red Wine Vinegar - 60ml
Onions - 2
Salad Leaves - 80g
Free-range Ostrich Mince - 600g
NOMU Mexican Spice Blend - 40ml
Tomato Passata - 800ml
Kidney Beans - 240g
Sliced Pickled Jalapeños - 40g
Sour Cream - 160ml
Fresh Coriander - 10g
Woolies Products in this dish
