• Prep: 15 mins
  • Cook: 25 mins
  • Servings: 5 - 6

Chipotle Beef & Crispy Potato Bowls

Start cooking

Ingredients

Chipotle beef

  • 2 tbsp vegetable oil
  • 1kg beef mince
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp dried cumin
  • 100g chipotle hot sauce
  • Salt & pepper to taste

Crispy potatoes

  • 900g Nanna Tate potatoes
  • 4 tbsp vegetable oil
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • Salt & pepper to taste

Salsa

  • 3 tomatoes
  • 1 red onion
  • 1 Jalapeno chilli
  • 10g fresh coriander
  • Juice of 1 lime
  • Salt & pepper to taste

To serve

  • Spring onions
  • Sriracha mayo

Let’s get cooking!

  • Step 1 of 4

    roast your tates

    Preheat oven 180oC / Fan 180oC / Gas 4 .

    Cut your potatoes into a small dice and tumble in oil, onion powder, garlic powder, smoked paprika, dried oregano, ground cumin and salt and pepper. Roast in the oven for around 30 minutes or until golden.

  • Step 2 of 4

    spice it up!

    Meanwhile, add oil to large frying pan and place on a medium high heat. Add your beef and cook for 8 – 10 minutes or until fully browned. Add your seasonings and chipotle sauce and cook for 2 minutes. Remove from the heat.

  • Step 3 of 4

    make your salsa

    Chop all ingredients for the salsa and set aside in a bowl.

  • Step 4 of 4

    save or serve

    Portion out your potatoes and spicy beef evenly into bowls ready to serve, or meal prep containers if you’re saving it till later. When you’re ready to serve, garnish with spring onion, sriracha mayo and salsa.

For this you’ll need…

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