Ingredients
Method
A bit of this, a bit of that
- 1 tbsp olive oil
- 500g beef mince
- 1 large red onion
- 1 large clove garlic, crushed
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 2 tsp chipotle paste
- 1 tsp cumin
- 1 tsp dried oregano
- ½ beef stock cube
- 500g can kidney beans, drained and rinsed
- 1 avocado, peeled, stoned and chopped
- 100g Onken 0% Fat Natural Yogurt
- 1 small clove garlic, crushed
- Juice ½ Lemon
- 500g oven chips of your choice, we used fries
- 150g mix grated mature cheddar and mozzarella
Step-by-step
- 1 Heat the oil in a large frying an over a medium heat and cook the onions for a few minutes to soften, then stir in the garlic and cook for another minute.
- 2 Turn up the heat a little and add the mince, cook, breaking the mince up as you go, until the mince is totally browned.
- 3 Add the can of chopped tomatoes and then fill the can half full with water and add this to the pan.
- 4 Stir in the tomato puree, chipotle paste, cumin, oregano and stock cube.
- 5 Bring to a boil, then turn down to a simmer and cook, covered for 30 – 40 minutes, stirring occasionally.
- 6 Add the kidney beans and cook for another 5 minutes to heat the beans through.
- 7 Season to taste with salt and pepper.
- 8 Meanwhile toss the avocado pieces with the lemon juice and add half to a small food processor along with the yogurt and garlic. Whizz until fully incorporated and season to taste.
- 9 Cook the oven chips as instructed on the pack. Once the chips are ready transfer them to an oven proof serving dish.
- 10 Sprinkle with a handful of the cheese, then top with the chilli and finally sprinkle over the remaining cheese.
- 11 Return to the oven for 5-10 minutes to melt the cheese.
- 12 To serve drizzle with most of the yogurt mixture and scatter over the pieces of avocado, serving the remaining yogurt on the side for dipping.
Nobody has commented on this recipe yet, why not be the first?