Double Loaded Beef & Chorizo Jacket Potatoes
with Cheddar Cheese & Garden Salad
Get a load of this: crisp and golden jacket potatoes, topped with a moreish beef mince and chorizo topping - which comes together in the pan with a good glug of tomato and our trusty garlic & herb seasoning. Serve with a simple salad to balance out the richness, and top it all off with mandatory shredded Cheddar.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
avocado
1 cob
corn
(May be present Milk, Soy, Sesame. )
½ packet
Mild Chorizo
2 packet
beef mince
½ packet
tomato paste
1 sachet
Garlic & Herb Seasoning
1 bag
spinach & rocket mix
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
balsamic vinegar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Slice potato into halves. Place each potato, cut-side down, on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Bake potatoes until crisp and tender, 40-45 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Slice kernels off corn cob. Finely chop mild chorizo (see ingredients). • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. Season to taste. Set aside.
Little cooks: Lend a hand by combining the ingredients for the dressing!
• When the potatoes have 15 minutes remaining, heat a large frying pan over high heat (no need for oil!). Cook beef mince and chorizo, breaking up mince with a spoon, until cooked through, 5-6 minutes. Add corn and cook until browned, 2-3 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning, then cook until fragrant, 1 minute. • Add the water, then reduce heat to medium-low and simmer until slightly thickened, 5 minutes. Season to taste. Set aside.
TIP: For best results, drain the oil from pan after cooking the beef and chorizo.
• Add avocado and spinach & rocket leaves to the dressing. Toss to combine. • Divide jacket potatoes and avocado salad between plates. Load potatoes up with beef and chorizo topping. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Show them how it's done and help load the potatoes up with the toppings! Be careful, the mince and chorizo mixture is hot!