Baked Potatoes with Tex-Mex Mince

Baked Potatoes & Mince 500 g coarse salt 4 medium-large potatoes, skin on, washed and dried 1 Tbsp (15 ml) Flora Regular 1 onion, diced 1 green pepper, diced 1 tsp (5 ml) cumin 1 tsp (5 ml) coriander 1 tsp (5 ml) chilli flakes 2 Tbsp (30 ml) tomato paste 1 tsp (5 ml) dried oregano 500 g lean beef mince 1 Tbsp (15 ml) salt 1 x 400 g tin of chopped tomato 1 x 400 g tin of corn kernels, drained and rinsed 1 x 400 g tin of black beans, drained and rinsed Quick Salsa 1 red onion, finely diced 1 tomato, cored and finely diced 1 tsp (5 ml) salt To Serve ½ C (125 ml) sour cream ½ C (125 ml) ready-made guacamole A small handful of fresh/micro coriander 1 lime, quartered A crack of black pepper

Topped with tasty Tex-Mex flavours, these baked potatoes are sure to be a crowd-pleaser at any mealtime gathering.

Serves: 4

Preparation time: 1½ hours 

Cooking time: 30 minutes

Difficulty: easy

Baked Potatoes with Tex-Mex Mince

Baked Potatoes & Mince

Preheat the oven to 200 ºC. 

Spread the coarse salt evenly across the bottom of a medium-sized baking dish or tray; nestle the potatoes into the salt bed and prick each one with a fork a few times. Place the dish into the preheated oven and bake for about 1 hour, or until the potatoes are cooked all the way through – insert a sharp knife to check. 

Heat the Flora Regular in a large frying pan, then add the onion and green pepper and sauté until slightly softened. 

Add the cumin, coriander and chilli flakes and fry until fragrant, about 2 minutes. Add the tomato paste and oregano and stir to incorporate. After 2 minutes add the mince and sauté. Season with salt, and break up any larger clumps of meat for an even texture.

Once the meat has started to brown, add the tinned tomato, corn and black beans, and allow the mixture to simmer for 10 minutes over low heat. Once cooked through, reduce the heat and keep warm until ready to serve.  

Quick Salsa

Mix everything and set aside to marinate until ready to use. 

To Serve 

Carefully remove the potatoes from the oven, and cool slightly. Cut across the potatoes and use a fork to fluff up the centres. Add a dollop of Flora Regular to each and let it melt. Dress the potatoes with a few spoonfuls of mince, then finish the dish by adding a dollop of sour cream and guacamole to each, as well as a spoonful of salsa and a sprig of fresh coriander. Serve with a wedge of lime on the side for squeezing over. Enjoy!

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