Tex-Mex Baked Potatoes with Chili

Tex-Mex Baked Potatoes with Chili


Ingredients

• 2 large potatoes
• 15 ml (1 tbsp) oil
• 1 garlic clove, crushed
• 1 small onion, chopped
• 1/2 red pepper, seeded and chopped
• 225 g (8 oz) lean minced beef
• 1/2 fresh red chilli, seeded and chopped
• 5 ml (1 tsp) ground cumin
• pinch of cayenne pepper
• 200 g (7 oz) can chopped tomatoes
• 30 ml (2 tbsp) tomato puree
• 2.5 ml (1/2 tsp) dried oregano
• 2.5 ml (1/2 tsp) dried marjoram
• 200 g (7 oz) can red kidney beans
• 15 ml (1 tbsp) chopped fresh coriander
• 60 ml (4 tbsp) soured cream
• salt and ground black pepper
• chopped fresh parsley, to garnish

Directions

1. Preheat the oven to 220‚°C/425‚°F/ Gas 7. Oil the. potatoes and pierce with skewers. Bake for 30 minutes.
2. Heat the oil in a pan and add the garlic, onion and pepper. Fry gently for 4-5 minutes until softened.
3. Add the minced beef and fry until it is browned all over, then stir in the chopped chilli, ground cumin, cayenne pepper, tomatoes, tomato puree, 60 ml (4 tbsp) water and the herbs. Cover and simmer for about 25 minutes, stirring occasionally.
4. Drain the kidney beans and add to the pan. Cook for 5 minutes, turn off the heat and stir in the chopped coriander. Season well and set aside.
5. Cut the baked potatoes in half and place one half in each of four serving bowls. Top them with the chilli beef mixture and a dollop of soured cream and garnish with plenty of chopped fresh parsley.
6. For the tacos,Salsa, sour cream and taco shells using the same chilli recipe as above!