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Mexican Jacket Potatoes
Rating:
Created by:
QAST
Total time:
65 min
Prep:
5 min
Cooking:
60 min
Serves:
15
- Pauladmin tester
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Ingredients
15large potatoes
1kglean beef mince
1x 440g tin of black or kidney beans
1x 420g tin of corn
1packet of taco seasoning mix
2tspbeef stock powder
1/4cupwater
3tbsptomato paste
1/2tspgarlic, crushed
1cupgrated, low-fat cheese
1cupplain, low-fat yoghurt
Method
- Pierce skin of jacket potatoes twice with a fork and cook whole in microwave for a couple of minutes until tender, or in a preheated, 180 degrees C oven for about one hour.
- Meanwhile brown the mince, then add drained beans and corn
- Mix in the taco seasoning, beef stock powder and the water. Add tomato paste and garlic.
- Simmer until most of the moisture is gone and the consistency is suitable as a topping.
- Cut a cross in the top of the potatoes and open out slightly.
- Place potato in serving container and top with 2 to 3 tablespoons of the mince mixture, a tablespoon yoghurt and sprinkle of grated cheese. Add guacamole if desired.
Recipe description
Loaded with flavour, this Mexican inspired jacket potato is sure to warm the tummies of kids and teachers alike.
Variations
This topping is ideal for making in advance and freezing in suitable quantities for a single service period. A simple vegetarian option can be made by replacing mince with red kidney beans and 2 cups of frozen vegetables (corn, peas and carrot).
