Chilli & Sweet Potato Taco Fries

60 min
5 servings

Chilli & Sweet Potato Taco Fries

Treat yo’self and friends to a simple, no fuss Friday Fakeaway.

The meat sauce used in this dish is super freezer-friendly, so it’s perfect for making in big batches. It means you can rustle up a tasty, nutritious dinner in minutes – even on those days when you’re too busy to cook.

Chili recipe created by Derval O’Rourke for Cheese Up Your Life.

Step by Step (tick the boxes as you go)

1 Heat a tablespoon of coconut oil in a large pan over a medium heat.
2 Add the onions and cook for 5 minutes, until softened.
3 Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.
4 Heat a tablespoon of olive oil in another large pan over a medium heat. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, discarding the fat in the pan.
5 Place the cooked mince into the pan with the onions.
6 Add the chopped tomatoes, cherry tomatoes, celery, peppers, stocks and tomato purée and stir well.
7 Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.
8 Meanwhile, mix the yogurt and chives in a medium bowl and set aside.
9 Preheat the oven at 200 degrees. Cut the sweet potatoes in half and then into large wedges. Put wedges in a bowl a large bowl and add a little olive oil, salt and pepper. Pop a baking sheet on a baking tray and arrange the sweet potato wedges on the tray in a single layer. Roast until soft, about 30 mins. Turn occasionally.
10 When you are ready to serve, ladle the chilli into bowls and top each portion with a tablespoon of the yogurt, chives and cheese. Sprinkle over the coriander. Serve with sweet potato wedges.
11 Sprinkle with grated cheddar to make the ultimate fakeaway taco fries and enjoy!