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!
Nutritional facts
(Per serving)
Ingredients
- Coconut oil
- Olive oil
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 1 chilli, finely chopped
- 2 tsp paprika
- 800g lean minced beef
- 2 x 400g tins of chopped tomatoes
- Handful of cherry tomatoes, halved
- 2 celery sticks, finely chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 500ml beef stock
- 5 tbsp tomato purée
- 400g tin of kidney beans, drained and rinsed
- Salt and pepper
- 250g natural yogurt
- Handful of chives, chopped
- Handful of coriander leaves
- 4-5 Sweet Potatoes ( medium sized)
You’ll need
