Ultimate Loaded Beef and Chorizo Chilli Jacky P
with Cheese, Soured Cream, Guacamole and Tomato Salsa
Looking for a taste of everyday luxury? This Ultimate Loaded Beef and Chorizo Chilli Jacky P is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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.
Ingredients
2
Baking Potato
60
Chorizo
240
British Beef Mince
2
Garlic Clove
1
Tomato Passata
20
Chipotle Paste
10
Beef Stock Paste
1
Lime
1
Avocado
2
Medium Tomato
60
Mature Cheddar Cheese
(Contains Milk)
75
Soured Cream
(Contains Milk)
Not included in your delivery
½
Sugar for the Sauce
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the 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 drizzle of oil in a frying pan on medium-high heat. Once hot, add the chorizo and stir-fry for 1-2 mins.
Add the beef mince to the chorizo and continue to cook until browned, 5-6 mins. Use a spoon to break the mince up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Meanwhile, peel and grate the garlic (or use a garlic press).
Add the garlic and stir-fry for 1 min more, then stir in the passata, chipotle paste, beef stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 8-10 mins.
Meanwhile, cut the lime into wedges.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out into a bowl.
Add a squeeze of lime juice and a pinch of salt and pepper. Mash the avocado with a fork and mix well.
Taste and add more salt, pepper and lime juice if needed, then set your guacamole aside.
Cut the tomatoes into 1cm chunks and pop into another bowl.
Drizzle over a little oil, squeeze in some lime juice and season with salt and pepper. Set the salsa aside.
Grate the cheese.
Once the chilli has thickened and the mince is cooked, season with salt and pepper and squeeze in a little lime juice. Taste and season again if needed.
When everything's ready, transfer the baked potatoes to your serving plates, cut-side up.
Spoon your beef and chorizo chilli on top (reheat first if needed), then scatter over the cheese.
Top with some dollops of soured cream and guacamole, then spoon over the tomato salsa to finish.
Serve your ultimate loaded jacky p with any remaining lime wedges alongside for squeezing over. Enjoy!
