Mexican jacket potato
4 medium, (4 large)
1 small, finely chopped
lean beef mince
reduced-salt taco seasoning mix
canned diced tomatoes
Canned red kidney beans, rinsed, drained
150 g, (2 x 125g cans, drained)
1 large, finely chopped
extra light sour cream
2 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Spray potatoes with oil and wrap in foil. Bake for 30 minutes. Unwrap potatoes and bake a further 30 minutes or until golden and tender.
- Meanwhile, lightly spray a medium frying pan with oil and heat over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add mince and cook, breaking up any lumps, for 2–3 minutes or until browned. Add seasoning mix and cook for 1 minute. Stir in tomatoes, beans and ¼ cup (60ml) water and bring to the boil. Reduce heat to low and simmer, uncovered, for 3–5 minutes or until mixture thickens.
- Mash the avocado and juice in a small bowl until almost smooth.
- Place baked potatoes on serving plates. Cut a cross in the top of each potato and squeeze sides to open. Spoon mince mixture over potatoes and top with avocado mixture, fresh tomato, sour cream and coriander. Serve.