© J Sainsbury plc 2020
Chilli con carne and wedges
An easy midweek Mexican dish with tasty wedges on the side
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Ready in 35 minutes
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Cooking time 25 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1.25 kg potatoes, peeled
- 1 onion, peeled and sliced
- 350 g lean steak mince
- 400 g tin peeled tomatoes
- 410 g tin red kidney beans in water, drained
- 1 little gem lettuce
- 1 tsp olive oil, plus extra to drizzle
- 1 tsp mild chilli powder
- 150 ml beef stock, made with 1 stock cube
- black pepper to season
Method
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1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Place the potatoes on a baking tray, drizzle with some olive oil and season. Bake for 45 minutes until brown and crisp.
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2
Meanwhile, in a large saucepan, heat 1 teaspoon of the olive oil and fry the onion, until soft. Add the chilli powder and the mince, and cook until the mince is browned.
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3
Add the stock to the pan along with the peeled tomatoes and the drained red kidney beans, then simmer on a low heat for 20 minutes.
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4
Serve with the potato wedges and the lettuce leaves.
