Loaded Tex-Mex Beef Jacket Potatoes
with Sour Cream & Sweetcorn Salad
Thought jacket potatoes were out of the running for weeknights? Not at all! You can cut the long baking time by halving them, then zapping in the microwave before they go in the oven. Here, we're loading them with spiced beef, sour cream and Cheddar.
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
/ Serving 4 people
/ Serving 4 people
8 unit
potatoes
1 tin
sweetcorn
1 unit
brown onion
1 unit
carrot
1 unit
tomato
1 packet
beef mince
1.5 sachet
Tex-Mex spice blend
1 cube
beef-style stock powder
1 tin
tomato paste
1 bag
mixed salad leaves
1 packet
shredded Cheddar cheese
(ContainsMilk)2 packet
sour cream
(ContainsMilk)Not included in your delivery
olive oil
½ tsp
salt
¾ cup
warm water
2 tsp
balsamic vinegar
½ tsp
honey
Preheat the oven to 200°C/180°C fan-forced. Cut the potatoes (unpeeled) in half and prick all over with a fork. Place cut-side down on a plate and microwave on high until just softened, 10-12 minutes. Transfer to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Bake on the top oven rack until crisp, 15-20 minutes.
TIP: If you don’t have a microwave, bake the potatoes in the oven for a total of 30-35 minutes or until crisp and tender.
While the potatoes are cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook, tossing occasionally, until lightly charred, 4-5 minutes. Transfer to a large bowl. While the sweetcorn is cooking, finely chop the brown onion. Grate the carrot (unpeeled). Roughly chop the tomato.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.
SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the beef mince and carrot and cook, breaking up with a spoon, until cooked through, 5-6 minutes. Add 1 1/2 sachets of Tex-Mex spice blend and cook until fragrant, 1 minute.
Add 1 crumbled beef stock cube, the warm water and tomato paste to the mince mixture. Reduce the heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste with salt and pepper.
While the mince is simmering, add the balsamic vinegar, honey, 1 tbs of olive oil and a pinch of salt and pepper to the bowl with the charred corn. Add the tomato and mixed salad leaves and toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the jacket potatoes between plates and top with the mince mixture, shredded Cheddar cheese and a dollop of sour cream. Serve with the sweetcorn salad.