Loaded Beef & Chorizo Jacket Sweet Potatoes
with Cheddar Cheese & Garden Salad- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Get a load of this: crisp and golden jacket sweet potatoes, topped with a moreish beef mince and chorizo topping - which comes together in the pan with a good glug of tomato paste and our trusty Aussie spice blend. Serve with a simple salad to balance out the richness, and top it all off with mandatory shredded Cheddar, plus a sprinkling of sesame seeds for a nutty depth of flavour. *Unfortunately, this week’s potato was in short supply, so we’ve replaced it with sweet potato. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
2
sweet potato
1
tomato
1 bag
celery
½ packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
beef mince
½ packet
tomato paste
1 bag
mixed salad leaves
1 sachet
Aussie spice blend
1 packet
Cheddar cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tsp
honey
⅓ cup
water
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Half sweet potato lengthways. • Place each sweet potato cut-side down on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake until crisp and tender, 40-45 minutes.
• Meanwhile, roughly chop tomato and thinly slice celery. Set aside. • In large bowl, combine the honey with a drizzle of the vinegar and olive oil. Season to taste. Set aside. • Roughly chop mild chorizo (see ingredients).
Little cooks: Lend a hand by combining the ingredients for the dressing!
• When the sweet potato has 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince and chorizo, breaking up beef with a spoon, until cooked through, 5-6 minutes. • Add tomato paste (see ingredients) and Aussie spice blend and cook until fragrant, 1 minute. • Add the water, then reduce heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste. Set aside.
TIP: For best results, drain the oil from the pan before adding the tomato paste.
• To the bowl with the dressing, add tomato, celery and mixed salad leaves. Toss to coat. • Divide sweet potatoes and garden salad between plates. • Load potatoes up with chorizo-beef topping. Sprinkle with Cheddar cheese and sesame seeds to serve. Enjoy!
Little cooks: Show them how it's done and help load the sweet potatoes up with the toppings. Be careful, the beef and chorizo mixture is hot!
