Cheesy Tex-Mex Beef Jacket Potatoes
with Garlic Sauce & Garden Salad- Milk
- Eggs
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Four simple steps are all that stands between you and this tasty beef number. Loaded jacket potatoes are a number one dish in our eyes so we thought we'd add a garden salad flair to complement the Tex-Mex flavours in the beef! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
1
tomato
1
carrot
1 packet
beef mince
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
tomato paste
1 packet
garlic paste
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Milk, Eggs, Sesame;)
Not included in your delivery
olive oil
½ cup
water
¼ tsp
salt
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. Place, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 40-45 minutes.
• When potatoes have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-Mex spice blend, tomato paste and garlic paste and cook until fragrant, 1 minute. • Stir in the water and the salt, until well combined and slightly reduced, 1 minute. Season to taste.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• While beef is cooking, roughly chop tomato. • Grate carrot. • In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Add carrot, tomato and mixed salad leaves. Season and toss to combine.
• Divide jacket potatoes and garden salad between plates. • Top with Mexican beef, garlic sauce and Cheddar cheese. Enjoy!
Little cooks: Take charge by topping the potatoes with the beef, garlic sauce and cheese!
