Ingredients
Method
-
400g Sweet potatoes, halved lengthways 5.0 x
-
Oil 50.0 ml
-
Onions, chopped 2.0 x
-
Carrots, grated 3.0 x
-
Zucchini, grated 3.0 x
-
Beef mince 1.0 kg
-
Water 800.0 ml
-
Salt and cracked black pepper
-
Mexican bean mix, drained 300.0 g
-
Mashed avocado, to serve
Preparation
-
Method
- Place the halved sweet potatoes on a baking tray and spray or brush with oil. Bake at 190°C for 35-45 minutes or until tender.
- Heat oil in a large pan over medium high heat. Add vegetables and cook for 5 minutes, then add mince and cook until sealed.
- Stir in KNORR Rich Brown Gravy, 300ml water and KNORR Mexican Chunky Salsa and bring to the boil. Season and simmer until sauce has reduced, then
- stir through Mexican bean mix.
- Heat 500ml water in a saucepan and add Knorr Rich Brown Gravy, whisk and bring to boil, simmer for 2 minutes or until thickened.
- When tender, transfer sweet potatoes to serving plates. Spoon over Mexican beef mince mixture.
-
To Serve
Serve with extra KNORR Rich Brown Gravy and mashed avocado.
