Great guacamole
Chunky avocado, a bit of chilli and a zesty kick of lime cannot fail to make a fantastic guacamole
Chilli con carne jackets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 baking potatoes
- 2 tbsp olive oil
- 1 large onionfinely chopped
- 400g pork mince
- 1 tbsp chipotle paste
- 400g can chopped tomatoes
- 1 chicken stock cube
- 300ml pot soured cream
- ¼ small pack chivessnipped
- mixed leavesto serve (optional)
Nutrition: per serving
- kcal604
- fat31g
- saturates14g
- carbs50g
- sugars13g
- fibre7g
- protein28g
- salt1.1g
Method
step 1
Heat oven to 200C/180C fan/gas 6 and prick the potatoes all over with a fork. Use 1 tbsp of the oil to rub over the potatoes and place on a baking sheet in the oven for about 1 hr until cooked through.
step 2
Meanwhile, make the chilli. Put the remaining oil in a deep frying pan over a medium heat. Add the onion and cook for about 10 mins until softened. Add the mince, breaking up with a wooden spoon and stirring until turning pale. Stir through the chipotle paste, cook for 1 min, then tip in the tomatoes, crumble over the stock cube and season well. Cover and simmer over a gentle heat with the lid on for about 40 mins, stirring occasionally.
step 3
Remove the lid from the chilli and cook for 10 mins more. Once the potatoes are cooked, halve them and top with the chilli, a dollop of soured cream and a sprinkling of chives. Serve with mixed leaves, if you like.
