Mexican Beef Loaded Fries

• Meanwhile, finely chop tomato and cucumber. • Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, spinach, cucumber and a drizzle of white wine vinegar and olive oil. Season.

If you've swapped to beef mince, cook beef mince in the same way as the plant-based mince. Drain excess oil from the pan before adding the spice blend.

----------CCM TEXT---------- • When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Drain oil from pan. • To pan, add Tex-Mex spice blend and cook, until fragrant, 1 minute. • Stir through enchilada sauce, the water, plant-based butter and a pinch of the brown sugar, until slightly thickened, 1-2 minutes.