Double Loaded Beef & Chorizo Jacket Potatoes
with Cheddar Cheese & Garden Salad
Get a load of this: crisp and golden jacket potatoes, topped with a moreish beef mince and chorizo topping - which comes together in the pan with a good glug of tomato and our trusty garlic & herb seasoning. Serve with a simple salad to balance out the richness, and top it all off with mandatory shredded Cheddar.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1
avocado
1 cob
corn
(May be present: Milk, Soy, Sesame)
½ packet
Mild Chorizo
2 packet
beef mince
½ packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 bag
spinach & rocket mix
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice potato into halves. Place each potato, cut-side down, on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake potatoes until crisp and tender, 40-45 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Slice kernels off corn cob. Finely chop mild chorizo (see ingredients). • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season to taste. Set aside.
Little cooks: Lend a hand by combining the ingredients for the dressing!
• When the potatoes have 15 minutes remaining, heat a large frying pan over high heat (no need for oil!). Cook beef mince and chorizo, breaking up mince with a spoon, until cooked through, 5-6 minutes. Add corn and cook until browned, 2-3 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning, then cook until fragrant, 1 minute. • Add the water, then reduce heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste. Set aside.
TIP: For best results, drain the oil from pan after cooking the beef and chorizo.
• Add avocado and spinach & rocket leaves to the dressing. Toss to combine. • Divide jacket potatoes and avocado salad between plates. Load potatoes up with beef and chorizo topping. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Show them how it's done and help load the potatoes up with the toppings! Be careful, the mince and chorizo mixture is hot!
