Beef Chilli Sweet Potato Jacky-P with Bacon Lardons

Name: Beef Chilli Sweet Potato Jacky-P with Bacon Lardons with Kidney Beans and Cheese
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Sweet Potato; 240 British Beef Mince; 1 Red Kidney Beans; 1 Central American Style Spice Mix; 1 Tomato Passata; 10 Beef Stock Paste; 60 Mature Cheddar Cheese; 90 British Smoked Bacon Lardons; ½ Sugar for the Sauce; 50 Water for the Sauce

with Kidney Beans and Cheese

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This Beef Chilli Sweet Potato Jacky-P with Bacon Lardons is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

Sweet Potato

240

British Beef Mince

Red Kidney Beans

Central American Style Spice Mix

Tomato Passata

Beef Stock Paste

Mature Cheddar Cheese

(Contains: Milk)

British Smoked Bacon Lardons

Not included in your delivery

Sugar for the Sauce

Water for the Sauce

Nutritional information

Energy (kcal)911 kcal

Energy (kJ)3811 kJ

Fat41.9 g

of which saturates18.7 g

Carbohydrate72 g

of which sugars23.5 g

Protein59.1 g

Salt4.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Pan

•Sieve

•Lid

•Grater

Instructions

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the sweet potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper.

Rub the oil over the potatoes, then lay them, cut-side down, on the baking tray.

When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.

Meanwhile, heat a large saucepan on medium-high heat (no oil). Once hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

While it cooks, drain and rinse the kidney beans in a sieve. Pop half of them into a bowl and mash with the back of a fork.

When the beef is cooked, drain and discard any excess fat, then season with salt and pepper.

Add the Central American style spice mix and kidney beans (whole and mashed).

Stir in the tomato passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring the chilli to the boil, then cover with a lid and turn the heat to low.

Leave to cook slowly for the remaining sweet potato cooking time. Stir occasionally to stop the chilli from sticking. IMPORTANT: The mince is cooked when no longer pink in the middle.