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Mexican Beef Cheat's Loaded Jacket Potatoes

Mexican Beef Cheat's Loaded Jacket Potatoes

with Sour Cream & Salad

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Thought jacket potatoes were out of the running for weeknights? Not at all! You can cut the long baking time by halving them, then zapping in the microwave before they go in the oven. Here, we're loading them with spiced beef, sour cream and Cheddar.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

1 cob

corn

1 unit

brown onion

1 unit

carrot

1 unit

tomato

1 packet

beef mince

1.5 sachet

Tex-Mex spice blend

(May be present Gluten)

1 cube

beef stock

1 sachet

tomato paste

1 bag

mixed salad leaves

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

½ tsp

salt

¾ cup

warm water

2 tsp

balsamic vinegar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2760 kJ
Fat28.1 g
of which saturates15.4 g
Carbohydrate51.3 g
of which sugars13.6 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium1100 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Cut the potatoes (unpeeled) in half and prick all over with a fork. Place, cut-side down, on a plate and microwave on High until just softened, 10-12 minutes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Bake on the top oven rack until crisp, 15-20 minutes.

TIP: If you don’t have a microwave, bake the halved potatoes for a total of 30-35 minutes or until crisp and tender.

2

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.

3

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.

4

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.

5

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.

6

Divide the jacket potatoes between plates and top with the Mexican beef mince, shredded Cheddar cheese and a dollop of sour cream. Serve with the salad.