Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 4 large floury potatoes (e.g. Rooster) (approximately 1 kg)
  • 1 tablesp. rapeseed or olive oil
  • 1 white onion, peeled chopped
  • 1 garlic clove, peeled and chopped
  • 2 tablesp. sliced jalapeno peppers
  • 1 green pepper, seeded and chopped
  • 400g lean minced beef
  • 1 tablesp. ground cumin
  • 1 tablesp. ground coriander
  • 1 tablesp. chilli powder
  • 12 baby plum tomatoes
  • A handful of grated cheddar cheese
  • Salt and freshly ground black pepper

For the guacamole

  • 1 avocado
  • 1 garlic clove, peeled and chopped
  • 1 tablesp. lime juice
  • 2 cherry tomatoes, chopped
  • A pinch of salt

For the salsa

  • 12 cherry tomatoes, chopped
  • 2 scallions, sliced
  • 2 red chillies, sliced
  • 1 tablesp. lime juice
  • Pinch of salt

To Serve

  • 2 tablesp. low fat crème fraiche
  • A handful of fresh coriander leaves, roughly chopped
  • 1 tablesp. chilli flakes (optional)
EUPOTATOES27699 5 website 820x480 recipes 15
Cooking time: 35 MIN
  1. Heat the oven to Gas Mark 4, 180°C (350°F).
  2. Cut the potatoes into wedges and bake in the oven for 10 minutes.
  3. Fry the onion in oil until soft and add the garlic, peppers and mince, chillies, spices and season well. Cook for three minutes on high.
  4. Add the tomatoes and cook for two minutes.
  5. Put the potatoes in a large, deep baking tray, cover with the chilli mince and half the grated cheese and cook in the oven for 10 minutes.
  6. While this is cooking, make the guacamole and salsa.


  1. Mash the avocado in a bowl with a fork.
  2. Add the garlic, lime juice and cherry tomatoes. Season with salt and set aside.


  1. Combine the tomatoes, scallions, chillies, lime juice and salt and set aside.

To Serve,

  1. Remove the chilli from the oven, sprinkle over the coriander leaves, remaining cheese and chilli flakes then top with the crème fraiche, salsa and guacamole.

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