Mexican bean salad
Not one to leave your tummy rumbling, this filling salad really hits the spot and has a spicy kick
Mexican beef & potato pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 tbsp cumin seed
- 300g jar hot salsa
- 500g pack lean minced beef
- 1 beef stock cube
- 400g can red kidney beans
For the potato topping
- 1kg potatocut into chunks
- 50g butter
- 100g mature cheddargrated
- 50g cheese-flavoured tortilla chip
Nutrition: per serving (6)
- kcal494
- fat24g
- saturates12g
- carbs39g
- sugars4g
- fibre6g
- protein30g
- salt2.2g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.
step 2
Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese – take care that the tortillas don’t burn.
