- 4 large potatoes
- 1 brown onion
- 1 carrot
- 3 garlic cloves
- 2 sweetcorn cobs
- 1tbsp olive oil
- 500g Certified Organic Beef Mince
- 2 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp ground red pepper
- 1 tin diced tomatoes
- 2 cubes beef stock
- 2 tbsp tomato paste
- 1 zucchini
- 75g shredded cheddar cheese
- greek yoghurt to serve
Preheat the oven to 240°C/220°C fan-forced. Cut potatoes (unpeeled) into 1cm chunks.
Divide the potato, a drizzle of olive oil and a generous pinch of salt and pepper between two oven trays lined with baking paper. Toss to coat, then spread in a single layer and roast until tender, 20 minutes.
While the potato is roasting, cut the zucchini into 1cm chunks. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Cook the sweetcorn and cut corn off the cob.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, onion and carrot and cook until softened, 5-6 minutes. Add another drizzle of olive oil and the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.
Reduce the heat to medium, add the spices, adjusting chilli to taste, garlic and tomato paste to the pan and cook, stirring, until fragrant, 1 minute. Add the diced tomatoes and sweetcorn. Crumble in the beef stock cubes and simmer until thickened, 2 minutes.
Season to taste with salt and pepper.
Transfer the beef mixture to a medium baking dish. Top with the roasted potato and sprinkle with shredded cheddar cheese. Bake on the top shelf until the cheese is melted and golden, 8-10 minutes. While the cheese is melting, roughly chop the coriander.
Divide the Tex-Mex beef bake with cheesy roast potatoes between bowls, top with a dollop of the Greek yoghurt and sprinkle with coriander.