Mexican Beef Cheat's Loaded Jacket Potatoes
with Sour Cream & Salad
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
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: Wheat, Gluten, Soy.)
1 cube
beef stock
1 sachet
tomato paste
1 bag
mixed salad leaves
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
sour cream
(Contains: Milk;)
Not included in your delivery
olive oil
½ tsp
salt
¾ cup
warm water
2 tsp
balsamic vinegar
½ tsp
honey
Cooking Steps
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.
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.
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.
