Ingredients
3 New Mexican chillies
whole, stem removed, deseeded and split in half
1 tbsp vegetable oil
500g beef mince
1 large onion
diced
½ ground cumin
½ ground paprika
¼ ground chilli
optional
1 tsp dried oregano
2 cloves garlic
minced on microplane, or crushed
1 400g can whole and peeled tomatoes
lightly strain and roughly chop into a chunky dice
1 salt
1 cup carrot
peeled and grated
1 cup zucchini
grated
1 400g can kidney beans or black beans
strained
¼ cup coriander leaves
roughly chopped
1 small container natural yoghurt
for serving
4 baking potatoes
Allergy Advice
Contains Dairy
Equipment
- 1 oven
- 1 aluminum foil
- 1 knife
- 1 medium frying pan
- 1 spatula
- 1 spice grinder
- 1 large frying pan
- 1 wooden spoon
- 1 microplane (or garlic press)
Instructions
- Preheat oven to 200 degrees C. Give your potatoes a quick scrub to remove excess dirt then wrap in foil so they are tightly covered. Put in the oven on a rack and cook for 40-50 minutes or until done.
- Potatoes are done when you stick a knife in the middle and it goes through and pulls out with ease. To keep them warm, leave in the oven and drop the temperature to 150 degrees C.
- On low heat, warm a medium frying pan without oil. Add split chillies and heat until aroma is released and they start to bubble slightly – you can squash them with a spatula for even blistering. This should take about 5 minutes.
- Once removed from the heat and cooled, slice very finely or grind in a spice grinder. You should have about 2 heaped tablespoons. Keep to one side.
- Heat a large frying pan with oil until very hot. Add beef and brown, breaking the meat apart with a wooden spoon to separate.
- Once the meat has browned and the liquid has evaporated, add onion, spices and oregano, then stir until well combined.
- Add diced tomatoes, garlic, salt and grated vegetables. Stir until well combined then turn down the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.
- Five minutes before serving, add the beans to the meat mixture and warm through, check seasoning then serve on a baked potato with lashings of sour cream and grated cheese.
Notes
Tip
If you have small kids then share one potato between two. Once cooked, cut it in half, and use a half for each child.
Tip
Natural yoghurt is a healthy option to sour cream – it works really well and kids like the creamy texture mixed with the mince and potato, which is perfect for beginner eaters.
Variation
This mince is also wonderful for tacos or on top of corn chips.
Variation
For adults who like more heat, add pickled jalapenos or jalapeno salsa on top.
Storage
If you can, make a double batch and freeze half.
