Mexican Beef Mince Loaded Fries
with Cheeze & Tomato Cucumber Salad- Eggs
- Milk
- May contain traces of allergens
- Cashew
- Walnut
- Almond
- Macadamia
- Wheat
- Gluten
- Soy
Crispy and golden, these fries are the perfect foundations for all the tasty toppings that are packed onto this loaded dish. Spinach, Mexican mince, cheeze and enchilada sauce also deserve some solid recognition for levelling up this meal! *This recipe is under 650kcal per serving.*
Ingredients
3
potatoes
1
tomato
1
cucumber
1 bag
baby spinach leaves
1 packet
beef mince
1 packet
enchilada sauce
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 packet
Plant-based Grated Cheese
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
¼ cup
water
20 g
plant-based butter (for the sauce)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, finely chop tomato. • Slice cucumber into rounds. • Roughly chop baby spinach leaves
• In a medium bowl, combine tomato, baby spinach, cucumber and a drizzle of the white wine vinegar and olive oil. Season.
• 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.
• To pan, add Tex-Mex spice blend and cook until fragrant, 1 minute. • Stir through enchilada sauce, the water, the plant-based butter and a pinch of the brown sugar, until slightly thickened, 1-2 minutes.
• Divide fries between plates. • Top with Mexican mince, plant-based grated cheese and tomato-cucumber salsa to serve. Enjoy!
