Tex-Mex Beef Mince Jacket Potatoes
The best of both worlds, this robust dinner combines chipotle-laced mince with baked potatoes for a deliciously cheesy spin on taco night. Slosh on your favourite hot sauce and tuck in!
Recipe
1
Roast Potatoes
Preheat oven to 210°C fan-forced. Place potatoes on a lined baking tray. Drizzle with 20ml (1 tablespoon) oil and season with salt. Bake for 35-40 minutes or until cooked through. While the potatoes are cooking, continue with step 2.
2
Cook Beef
Heat remaining oil in a frypan over a medium-high heat. Add beef mince and season with salt and pepper. Cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until browned.
3
Add Seasoning
Peel and crush garlic. Add Subtly Smoky Chipotle blend, garlic and tomato paste to pan and stir for 30 seconds or until fragrant and tomato paste has caramelised slightly.
4
Add Beans
Drain and rinse black beans and add to pan with 180ml (3/4 cup) water. Bring to a simmer and cook for 2–3 minutes or until sauce has thickened slightly.
5
Assemble Jacket Potatoes
Carefully remove potatoes from oven and slice in half lengthways. Season with salt and pepper. Fill with mince mixture and top with cheese. Return to oven and bake for a further 5 minutes or until golden and bubbling.
6
Plate Up
Finely chop tomatoes and thinly slice spring onion and toss together with salt and pepper. Top potatoes with sour cream and tomato salsa to serve.