Mexican chili potato wedges, with coriander mince
Serving: 6
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Directions
- Preheat the oven to 180°C
- Heat the oil in a large frying pan and fry the onion for a few seconds, add the garlic, peppers, mince, chilies, spices and season. Cook on high for (+/- 5 minutes). Add the tomatoes and continue to cook for a further minute or two
- In a large deep baking dish add the par-boiled potatoes and top with the chili mince and half of the cheddar and bake for (+/- 15 minutes)
- To serve, remove the mince from the oven and sprinkle with half of the coriander leaves, remaining cheese, jalapeno peppers, spring onions and top with the sour cream and guacamole
Ingredients
- 6 large potatoes, cut into wedges and par boiled
- <h3>Mexican Chili</h3>
- 30 ml (2 tbsp) sunflower oil
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 3 green peppers, seeded and sliced
- 1 kg beef mince
- 10 ml (2 tsp) chili flakes
- 15 ml (1 tbsp) ground cumin
- 15 ml (1 tbsp) ground coriander
- Salt, to taste
- 2 g tin chopped tomatoes
- 250 g cheddar cheese, grated
- Fresh coriander leaves, to serve
- 4 jalapeno pepper, sliced
- 5 spring onions, sliced
- 250 ml sour cream
- 200 g ready-made guacamole