Loaded Taco Jacket Potato
Green
Loaded jacket potatoes topped with seasoned beef, black beans and vegetables in a rich tomato sauce, finished with cheese and Greek yoghurt.
Ingredients
- Ingredient
- Amount
- Potato
- 1 medium to large per person
- Olive oil
- 2 tsp
- Salt and pepper
- to taste
- Onion
- 1 medium diced
- Garlic clove
- 1 peeled and crushed
- Lean beef mince
- 250g
- Carrots
- 2 medium grated
- Celery
- 1 stalk finely diced
- Taco seasoning mix
- 1 tbsp
- Salt-reduced tomato paste
- 1 ¾ tbsp
- Tomato passata
- 250mls
- Salt-reduced beef style stock powder
- 1 tsp or 1 cube
- Black beans
- 200g undrained
- Grated cheese
- to serve
- Plain Greek yoghurt
- to serve
Method
- Preheat oven to 170 C. Cut your potatoes as you would like, in half, wedges, small cubes, or leave whole, place potatoes on a large tray and coat with olive oil, salt and pepper. Place in oven for approx. 1 hour, or until golden brown and cooked through.
- Put a saucepan over medium heat and add enough oil to lightly coat the bottom of the pan.
- Add onion and garlic, and cook for a minute or two until the onion starts to look transparent.
- Add the beef mince, stirring frequently and breaking up any lumps with your spoon.
- When the meat is cooked, add the carrot and celery. Cook for a couple of minutes until they are soft and most of the liquid in the pan has evaporated.
- Add the taco seasoning mix, tomato paste, passata, beef stock and undrained kidney beans, stir well.
- Bring to the boil, then reduce heat to low and simmer until sauce has reduced, stirring regularly to stop it sticking to the bottom of the pot.
- To serve, spoon sauce over potatoes and top with yoghurt and cheese
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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