Mexicana Baked Potatoes Recipe | Legendairy

Mexicana Baked Potatoes


4
Easy
20 MINS
1 HR 20 MINS

Make it a Mexican themed meal with these economical and easy baked potatoes.

INGREDIENTS

  • 4 large (1.2kg) old potatoes
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 - 1/2 teaspoon chilli powder
  • 500g beef mince
  • 1/2 green capsicum, roughly chopped
  • 1/4 cup tomato paste
  • 1/2 cup beef stock or water
  • 1 x 420g can red kidney beans, drained
  • 2 tablespoons chopped coriander
  • 1 cup grated reduced fat cheddar cheese
  • 1 x 200g tub reduced fat natural yoghurt

METHOD

  1. Bake potatoes at 190°C for about 1 hour or until tender.
  2. Meanwhile, cook the onion, garlic and chilli in a non-stick frypan until onion is soft. Add beef and capsicum and cook until meat has browned.
  3. Stir in tomato paste, water, beans and coriander and simmer for 10 minutes. Serve over potatoes and top with cheese and a dollop of natural yoghurt.

NUTRITION (PER SERVE)

Energy (kj) 1687
Protein (g) 52
Fat, Total (g) 14
Saturated (g)
Carbohydrates (g) 14
Sugars (g)
Dietry Fibre (g)
Sodium (mg)
Calcium (mg) 426
Iron (mg) 5.8
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