Easy Loaded Beef & Chorizo Jacket Potatoes
with Cheddar Cheese & Garden Salad
Fancy some dapper potatoes, their jackets are razzled and dazzled with a cheesy topping of beef, cooked in a tomato sauce. if that’s not enough to tickle your fancy, then we’re sure the mild chorizo will really bring things to the next level.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
tomato
1 tin
sweetcorn
½ packet
Mild Chorizo
1 packet
beef mince
½ packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 bag
Mixed Salad Leaves
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 until crisp and tender, 40-45 minutes.
• Meanwhile, roughly chop tomato. Drain the sweetcorn. Finely chop chorizo (see ingredients). • In 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 potato has 15 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook beef mince and chorizo, breaking up mince with a spoon, until cooked through, 5-6 minutes. Add sweetcorn and cook until browned, 2-3 minutes. • Add tomato paste and garlic & herb seasoning and 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 the pan before adding the tomato paste.
• To the bowl with dressing, add tomato and mixed salad leaves. Toss to coat. • Divide jacket potatoes and garden 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 beef and chorizo mixture is hot!
