Mexican Beef Cheat's Loaded Jacket Potatoes

While the potatoes are cooking, heat a large frying pan over a high heat. Slice the kernels off the corn cob. Add the corn kernels to the pan and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a large bowl. While the corn is cooking, finely chop the brown onion. Grate the carrot (unpeeled). Roughly chop the tomato.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the beef mince and carrot and cook, breaking up with a spoon, until cooked through, 5-6 minutes. Add 1 1/2 sachets Tex-Mex spice blend and cook until fragrant, 1 minute.

Add 1 crumbled beef stock cube, the warm water and tomato paste to the mince mixture in the frying pan. Reduce the heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste with salt and pepper.

While the mince is simmering, to the bowl with the corn, add the balsamic vinegar, honey, 1 tbs of olive oil and a pinch of salt and pepper. Stir to combine. Add the tomato and mixed salad leaves and toss to coat in the dressing.

TIP: Toss the salad just before serving to keep the leaves crisp.