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Serving size
Ingredients
Ingredients
- 80g greek style yoghurt (Milk)
- 1 unwaxed lime
- 1 cucumber
-
11g beef stock powder(Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
-
390g chopped tomatoes(tomatoes, tomato paste, salt, acidity regulator (citric acid))
-
2 tbsp Mexican spice mix(Oregano, Smoked Paprika, Coriander, Cumin)
- 200g baby tomatoes
- 1 handful of fresh coriander
- 3 garlic clove
- 3 spring onion
-
500g beef mince(british beef mince (10% fat))
- 4 large potatoes
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 550Kcal |
| 402kJ | 2301kJ | |
| Fat | 3.9g | 22g |
| of which saturates | 1.4g | 8.2g |
| Carbohydrates | 9g | 52g |
| of which sugars | 1.7g | 10.0g |
| Protein | 5.9g | 34g |
| Salt | 0.19g | 1.1g |
| Fibre | 1.3g | 7.3g |
High protein
Low sat fat
Family classics
Beef Chilli Con Carne with Hasselback Potatoes & Creamy Yoghurt
Baked hasselback potatoes soak up all the delicious juices from our Mexican-style beef – made with garlic, spices, tomatoes and British beef mince. Cooling yoghurt is dolloped on top. A lime-dressed salad brings freshness on the side.
Cooking Instructions
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 measuring jug
Make the hasselback potatoes
- Halve the potatoes lengthways, then cut thin slices into each potato, being careful not to cut right down to the bottom
- Place onto the baking tray and rub with 2 tsp oil and a pinch of salt
- Roast for 30-35 mins / air fryer 25-30 mins, until soft and golden
Sizzle the beef
- Meanwhile, heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the beef and cook for 7 mins, breaking up the mince with a wooden spoon, until golden and cooked through. Season with salt and pepper
Simmer the chilli
- Thinly slice the spring onions. Finely chop or crush the garlic. Roughly chop the coriander. Halve the tomatoes
- Add the garlic, Mexican spice mix, half the spring onion and half the tomatoes to the beef
- Cook for 2 mins, then add the chopped tomatoes, stock powder, half the coriander and 150ml hot water. Simmer for 8-10 mins, until the sauce thickens. Season with salt and pepper
Make the salad
- Trim and thinly slice the cucumber into 1/2cm half-moons. Quarter the lime
- Place the cucumber into the medium bowl and toss with the juice from half the lime (or to taste), 1 tsp oil and the remaining spring onion, coriander and tomatoes
Plate up
- Serve the hasselback potatoes onto plates, topped with the beef chilli. Serve the salad alongside
- Dollop over the yoghurt and garnish with the remaining lime wedges
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