Time to give this Mexican favourite a serious makeover with this weeknight special! We used Old El Paso’s Chilli Con Carne Fire Roasted Tomatoes Cooking Sauce available in the Mexican section of major supermarkets. For a milder version, replace with salsa.
750g packet frozen potato gems
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
500g lean beef mince
400g can kidney beans, drained, rinsed
225g sachet mild, fire-roasted tomatoes cooking sauce
400g can diced tomatoes
2 cups grated Tasty cheese
½ small red onion, finely chopped
Guacamole dip, sour cream and sweet chilli sauce, to serve
Cook potato gems according to packet directions.
Meanwhile, heat oil in large frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook over a high heat, stirring to break up mince for about 7 minutes, or until browned. Stir in beans, sauce, tomatoes and ½ cup water.
Bring to boil. Gently boil, stirring occasionally, for about 5 minutes, or until thickened. Spoon into a lightly oiled, round ovenproof dish (15-cup capacity). Sprinkle with 1 ½ cups of the cheese. Top with cooked potato gems. Sprinkle with remaining cheese.
Cook in a very hot oven (220C) for about 10 minutes, or until cheese is melted and top is golden brown.
To serve, sprinkle with onion. Top with guacamole dip and sour cream. Drizzle with sweet chilli sauce.
TIP! To cook potato gems, place in a single layer on an oiled oven tray. Cook in a very hot oven (220C) for 20 to 25 minutes, or until crisp.