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!
Potato - 200g
Red Onion - 1
Salad Leaves - 20g
Fresh Coriander - 4g
Fresh Chilli - 1
Corn - 50g
Beef Mince - 150g
Mexican Tomato Paste - 12,5ml
Low Fat Plain Yoghurt - 20ml
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!
Potato - 400g
Red Onion - 1
Salad Leaves - 40g
Fresh Coriander - 8g
Fresh Chilli - 1
Corn - 100g
Beef Mince - 300g
Mexican Tomato Paste - 25ml
Low Fat Plain Yoghurt - 40ml
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!
Potato - 600g
Red Onions - 2
Salad Leaves - 60g
Fresh Coriander - 12g
Fresh Chillies - 2
Corn - 150g
Beef Mince - 450g
Mexican Tomato Paste - 37,7ml
Low Fat Plain Yoghurt - 60ml
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!
Potato - 800g
Red Onions - 2
Salad Leaves - 80g
Fresh Coriander - 15g
Fresh Chillies - 2
Corn - 200g
Beef Mince - 600g
Mexican Tomato Paste - 50ml
Low Fat Plain Yoghurt - 80ml
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