Easy Beef Loaded Fries
with Coconut Yoghurt, Caramelised Onion & Jalapeño Salsa
Turn oven fries into a meal by loading them up with beef mince that's been busy cooking with carrot and our All-American spice blend for a sweet and smoky depth of flavour. Add the finishing touches with a spoonful of a Calorie Smart quick caramelised onion, and a juicy, colourful salsa which you can make as mild or as spicy as you'd like.
This recipe is under 650kcal per serving.
2
potato
1
red onion
1
carrot
1
tomato
1 packet
pickled jalapeños
1 bag
baby spinach leaves
1 tin
sweetcorn
1 packet
beef mince
1 sachet
All-American spice blend
1 packet
Plant-Based Coconut Yoghurt
()
1 packet
Plant-Based Smokey Aioli
()
olive oil
1 tbs
balsamic vinegar
2 tsp
water
1 tsp
brown sugar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice red onion. • In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. • While the onion is cooking, grate carrot. Finely chop tomato. Roughly chop pickled jalapeños (if using) and baby spinach leaves. Drain sweetcorn.
• When the fries have 10 minutes remaining, return frying pan to medium high heat with a drizzle of olive oil. Cook beef mince and carrot, breaking up mince with a spoon, until just browned, 4-5 minutes. Drain oil from pan. • Add All-American spice blend and cook, stirring, until fragrant, 1 minute. • Add the water and cook until slightly thickened, 2-3 minutes. • Meanwhile, combine tomato, jalapeños, baby spinach, corn and a drizzle of olive oil in a medium bowl. Toss to coat. Season to taste.
TIP: Some like it hot, but if you don't, hold back on the jalapeños!
• Divide fries between bowls. • Load the fries up with beef, caramelised onion and jalapeño salsa. • Top with plant-based coconut yoghurt and drizzle with plant-based smokey aioli to serve. Enjoy!