Easy Cheesy Beef Chilli Loaded Sweet Potato

Name: Easy Cheesy Beef Chilli Loaded Sweet Potato with Balsamic Glazed Baby Leaf Salad
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 3 unit(s) Sweet Potato; 240 grams British Beef Mince; 1 carton(s) Red Kidney Beans; 2 unit(s) Garlic Clove**; 1 sachet(s) Central American Style Spice Mix; 1 carton(s) Tomato Passata; 10 grams Beef Stock Paste; 30 grams Mature Cheddar Cheese; 50 grams Baby Leaf Mix; 12 milliliter(s) Balsamic Glaze; ½ tsp Sugar for the Sauce; 50 milliliter(s) Water for the Sauce

with Balsamic Glazed Baby Leaf Salad

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Jacket potatoes aren't just for baked beans and cheese. Our Easy Cheesy Beef Chilli Loaded Sweet Potato is a smoky, Tex-Mix inspired twist on the humble jacket potato for a comforting weeknight dinner.

Tags:

Family Friendly

•Customer Favourite

Allergens:

Milk

•Sulphites

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

3 unit(s)

Sweet Potato

240 grams

British Beef Mince

1 carton(s)

Red Kidney Beans

2 unit(s)

Garlic Clove**

1 sachet(s)

Central American Style Spice Mix

1 carton(s)

Tomato Passata

10 grams

Beef Stock Paste

30 grams

Mature Cheddar Cheese

(Contains: Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

½ tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3846 kJ

Energy (kcal)919 kcal

Fat22.9 g

of which saturates10.8 g

Carbohydrate119.2 g

of which sugars35.6 g

Dietary Fibre26.7 g

Protein50.4 g

Salt3.2 g

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

Utensils

•Baking Tray

•Bowl

•Sieve

•Garlic Press

•Large Saucepan

•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 onto the tray.

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

TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 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 the mince 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. Peel and grate the garlic (or use a garlic press).

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

Add the Central American style spice mix and garlic to the beef pan. Fry for 1 min.

Stir in the kidney beans (whole and mashed), 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 simmer 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.

Meanwhile, grate the cheese.

When everything's ready, taste the chilli and season with salt and pepper if needed. Remove from the heat, adding a splash of water if it's a little too thick.