Beef Quick

Shannon Bennett's chilli-beef baked potatoes are going to be your new favourite snack

Name: Chilli-beef baked potatoes
Yield: 6
Ingredients: 6 Desiree potatoes (about 1.2kg); 1/2 cup (80ml) olive oil, plus extra; 2 tsp dried oregano; 2 tsp smoked paprika; 2 tsp coriander; 2 tsp ground cumin; 500g minced beef; 450g fresh chorizos, casings removed and crumbled; 1 large onion, finely chopped; 1 red capsicum, seeded, finely chopped; 2 garlic cloves, crushed; 2 x 400g cans crushed tomatoes; 400g can black beans, rinsed, drained; 1/3 cup (80ml) chipotle in adobo sauce (available at Woolworths); 200g mixed cherry tomatoes, quartered; 2 tbs pickled jalapeño chillies, chopped plus 1 tbs pickling liquid; 1¼ cups chopped coriander; 1 cup (120g) coarsely grated cheddar

1 rating

https://healthimprovements.info/recipes/chilli-beef-baked-potatoes/oia8g1w8 — Chilli-beef baked potatoes

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by Shannon Bennett

Chef

Jul 02, 2019

“Freeze leftovers for a quick standby meal” - Shannon Bennett.

6 Desiree potatoes (about 1.2kg)
1/2 cup (80ml) olive oil, plus extra
2 tsp dried oregano
2 tsp smoked paprika
2 tsp coriander
2 tsp ground cumin
500g minced beef
450g fresh chorizos, casings removed and crumbled
1 large onion, finely chopped
1 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
2 x 400g cans crushed tomatoes
400g can black beans, rinsed, drained
1/3 cup (80ml) chipotle in adobo sauce (available at Woolworths)
200g mixed cherry tomatoes, quartered
2 tbs pickled jalapeño chillies, chopped plus 1 tbs pickling liquid
1¼ cups chopped coriander
1 cup (120g) coarsely grated cheddar

Method

1.

Preheat oven to 200°C. Prick potatoes all over with a fork and microwave on high for 12 minutes or until just tender. Place on an oven tray, drizzle with 1 tbs oil, season with salt and bake for 40 minutes or until golden.
2.

Toast spices and oregano in a casserole on medium-high heat until fragrant. Add remaining oil, mince and chorizo, breaking up mince with a spoon. Cook for 7 minutes or until browned, reduce to medium, add onion, capsicum and garlic and cook for 5 minutes. Add canned tomato, beans, chipotle and ¾ cup water. Bring to the boil, season, reduce to a simmer and cook for 30 minutes or until sauce is thickened.
3.

Place cherry tomato, jalapeño, pickling liquid and 1 cup coriander in a bowl. Season.
4.

Halve potatoes and top with ¼ cup (60ml) sauce, scatter with cheese and place in oven for 5 minutes or until cheese has melted.
5.

Serve potatoes topped with cherry tomato mixture and extra coriander.