Mexican Loaded Sweet Potatoes
Wholesome baked sweet potato, loaded with healthy veggies and Mexi beans makes for delicious, delicately spiced, Mexican treat.
Ingredients
Method
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400g Sweet potatoes, halved lengthways 5 x
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Oil 50 ml
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Onions, chopped 2 x
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Carrots, grated 3 x
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Zucchini, grated 3 x
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Beef mince 1 kg
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Water 800 ml
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Salt and cracked black pepper
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Mexican bean mix, drained 300 g
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Mashed avocado, to serve
Preparation
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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.
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To Serve
Serve with extra KNORR Rich Brown Gravy and mashed avocado.