Name: Baked Mexican spuds
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: Baked mexican spuds; 4 large brushed potatoes, scrubbed, halved; 1 tablespoon olive oil, plus 1 tbsp extra; 250 gram beef mince; 2 teaspoon cajun spice mix; 400 gram can diced tomatoes; 125 gram can corn kernels, drained; 125 gram red kidney beans, drained; 1/2 red capsicum, seeded, chopped; 3 green onions, sliced; 250 gram tub sour cream

Baked Mexican spuds

A traditional Mexican dish, these oven roasted potatoes are baked to perfection and served topped with a hearty meat, corn and spicy tomato sauce. Add some sour cream to your stack for a real flavour hit!

Serves 4

Prep

20M

Cook

1H 20M

Total

1H 40M

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Ingredients

Baked mexican spuds

4 large brushed potatoes, scrubbed, halved

1 tablespoon olive oil, plus 1 tbsp extra

250 gram beef mince

2 teaspoon cajun spice mix

400 gram can diced tomatoes

125 gram can corn kernels, drained

125 gram red kidney beans, drained

1/2 red capsicum, seeded, chopped

3 green onions, sliced

250 gram tub sour cream

Method

Baked mexican spuds

1.Preheat oven to 180°C (160°C fan-forced).

2.Drizzle potatoes with oil, season. Wrap in foil. Bake 45-55 minutes.

3.Meanwhile, heat extra oil in a frying pan. Brown mince 1-2 minutes. Stir in spice. Add tomatoes; simmer 5 minutes. Stir corn, beans, capsicum and half of the onions through.

4.Scoop out a little potato flesh. Fill with beef mixture. Top with sour cream and remaining green onions.

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Ingredients

Method

Baked mexican spuds

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