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Beef Chilli Loaded Fries with Fresh Tomato Salsa & Yoghurt
A fusion of Mexican spices and classic American comfort. Fluffy baked chips are topped with chilli con carne, homemade with tender British beef, protein-rich beans and Cajun spices. Top with tomato salsa and finish with a squeeze of zingy lime.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 small sweet potato
- 2 pepper
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 160g greek style yoghurt (Milk)
- 1 unwaxed lime
- 200g baby tomatoes
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 tbsp tomato purée
- 230g red kidney beans (Rehydrated red kidney beans, water, salt.)
- 500g beef mince (british beef mince (10% fat))
- 1 onion
- 3 garlic clove
Nutritional Information
Calories: 655
Protein: 38g
Carbs: 73g
Fat: 25g
Beef Chilli Loaded Fries with Fresh Tomato Salsa & Yoghurt
A fusion of Mexican spices and classic American comfort. Fluffy baked chips are topped with chilli con carne, homemade with tender British beef, protein-rich beans and Cajun spices. Top with tomato salsa and finish with a squeeze of zingy lime.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a peeler, a measuring jug & a sieve
Make the sweet potato fries
- Cut the sweet potatoes into fries (peel optional)
- Place onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Start the chilli con carne
- Finely chop or crush the garlic. Finely dice the onion. Dice the peppers into 2cm chunks
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef, onion and pepper to the pan. Season with salt and pepper
- Cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown
Simmer simmer
- Drain and rinse the beans
- Add the tomato puree, garlic and the Cajun spice to the pan. Cook for 2 mins
- Add the chopped tomatoes, beans, stock powder and 150ml hot water. Simmer for 8-10 mins, until thickened. Add a splash of water if needed
Salsa time
- Meanwhile, quarter the fresh tomatoes and lime
- To the medium bowl, add the fresh tomatoes and the juice from half the lime. Season with salt and pepper, then toss to combine
Plate up
- Serve the fries onto plates, topped with the chilli con carne. Spoon over the salsa and drizzle over the yoghurt. Garnish with the remaining lime wedges
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