Love nachos and sweet potato wedges? Then you will love this dish. Topped with fresh cherry tomatoes, jalapeño and cheese to finish, you just can't go wrong.
30 Minutes. A great dish for a hungry family.
400g Australian premium beef mince
1/3 cup Australian tasty cheese (grated)
12 cherry tomatoes
2 sweet potatoes
2 tablespoons Mexican spice mix
1 red capsicum
Preheat oven & boil water
Preheat the oven to 220ºC fan bake. Bring a pot of salted water to boil.
Prepare sweet potato
Cut sweet potato into thick wedges. Place in water and cook for 5 minutes. Drain in colander and let steam dry – careful not to break up the wedges. Place on a lined bake tray, drizzle with olive oil and season with salt and pepper. Toss to coat well. Bake for 15 minutes.
Deseed and finely slice capsicum. Halve the cherry tomatoes. Finely dice jalapenos.
Heat a fry pan on a medium to high heat with a drizzle of olive oil. Sauté the capsicum for 2 - 3 minutes. Add mince to pan, breaking up the lumps as it browns. Season with salt and pepper. Once browned all over, add spice mix, jalapenos (to your taste) and stir to combine. Add 1/4 cup of water and simmer on low heat for 5 minutes. Toss through the cherry tomatoes and remove from heat.
Place sweet potatoes on plates and top with the mince filling, cherry tomatoes
and sprinkle with cheese to finish.
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