eCook Meal
Beef Mince & Jacket Potato
with NOMU Mexican spices, fresh chilli & a corn salad
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R154.91
for 4 servings · R38.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
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Low Fat Plain Yoghurt needs 80 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 27% of packR5.33
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Beef Mince needs 600 gHalaal Regular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Mexican Tomato Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Corn, Fresh Coriander, Mexican Tomato Paste, Potato, Red Onion, Salad Leaves, Yoghurt
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?
SALAD: In a bowl, combine the shredded salad leaves, the charred corn, the remaining onion (to taste), a drizzle of olive oil, and seasoning. 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. 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. 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! 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.
What should be prepared from my kitchen to make Beef Mince & Jacket Potato?
Beef, Beef Mince, Chilli, Corn, Fresh Coriander, Mexican Tomato Paste, Potato, Red Onion, Salad Leaves, Yoghurt
How many calories does Beef Mince & Jacket Potato have?
662 calories
How much fat content does Beef Mince & Jacket Potato have?
grams