Tex mex mince & cheesy potatoes, by Amanda Bull

Tex mex mince & cheesy potatoes, by Amanda Bull



  • 4 potatoes, cubed to 1cm
  • Olive oil drizzle
  • Salt pinch
  • Red capsicum
  • 1 brown onion
  • 3 cloves garlic
  • 1 carrot, grated
  • 1 tin sweet corn kernels
  • 500g beef mince
  • 1 tbs jerk seasoning
  • 1 tbs brown sugar
  • 1 tbs balsamic vinegar
  • 2 cubes beef stock
  • 1 tbs chilli flakes
  • 2 tbs tomato paste
  • 400g tin chopped tomatoes
  • Shredded cheese
  • To serve: greek yoghurt and chives


Drizzle olive oil over potatoes, season with salt and pepper - toss to combine.

Roast at 220 degrees celsius for about 20 mins.

While potatoes are in the oven roughly chop capsicum, thinly slice onion and garlic.

Heat a drizzle of oil in frying pan over high heat.

Add capsicum, onion, garlic and grated carrot. Cook until softened.

Add mince to pan and cook until browned, 3-4 mins.

Add jerk seasoning, chilli flakes, brown sugar, vinegar, beef cubes, chopped tomatoes, tomato paste and sweet corn. Simmer until thickened. Season with salt and pepper.

Transfer mince to baking dish, top with roast potatoes.

Top with grated cheese and bake until cheese is melted and golden.

Serve with greek yoghurt and chives.

  • Hit enter to search