Chilli Con Carne Filled Jacket Potatoes
- Prep in:
- 15 mins
- Cook in:
- 45-50 mins
- Serves:
- 4
| Per Serving | %RI |
|---|
Method
- Heat the oil in a large frying pan. Add the onion, garlic and spices and cook over a medium heat for 3-4 minutes until soft, stirring occasionally.
- Add the mince and cook for 5-10 minutes until brown, stirring occasionally, breaking up the mixture with the back of a spoon.
- Add the purée, chopped tomatoes and red kidney beans. Season, stir and cook gently for 25-30 minutes.
- Whilst the chilli is cooking, preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
- Prick the potatoes several times with a fork and microwave on HIGH (900W) for 8-10 minutes, then finish in the oven for 20 minutes until they are cooked through and the skins are crispy.
- Meanwhile, prepare the salad; put the salad leaves and cucumber into a large bowl, add the dressing and toss gently.
- Cut a cross on top of each jacket potato, squeeze the sides and spoon over the chilli and a dollop of soured cream and some cheese.
- Serve immediately with the salad.
Ingredients
1 x 500g pack beef mince 5% fat
4 medium/large potatoes
2 teaspoons rapeseed or vegetable oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped or crushed
1 teaspoon chilli powder
1 teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons tomato purée
1 x 400g can chopped tomatoes
1 x 400g can red kidney beans, drained and rinsed
4 tablespoons reduced fat soured cream
4 tablespoons reduced fat grated hard cheese, e.g. Cheddar
For the Salad:
1 x 100g bag mixed salad leaves
½ cucumber, sliced
4 tablespoons reduced fat French dressing
