Mexican beef baked potato
Allergen – Contains dairy.
g
GF
Gluten free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 180°c.
- Cook the potatoes for 45 minutes to 1 hour or until tender when tested with a skewer or knife.
- Heat the oil in a pot, fry off the onion, garlic and celery until soft. Add the mince and brown, add the chilli, cook for 10 minutes, stirring often.
- Add the tomato, kidney beans, parsley, pepper and salt, stir well, bring to the boil, reduce heat and cook for 30-40 minutes or until thickened.
- Cut a cross in the top of the potato, put a good amount of spinach in the potato, top with spoonful’s of the meat mixture and cheese.
- Put back in the oven for 10-15 minutes or until the cheese has melted, serve.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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