chipotle chilli cheese beef loaded potatoes

Serves 2
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Directions

  1. 1Dice the potatoes into small cubes and season with smoked paprika, garlic granules, oregano, onion granules, salt, and pepper.
  2. 2Air fry the seasoned potatoes for 30 minutes at 195 degrees, shaking throughout until crispy.
  3. 3Pan-fry the diced chorizo until crispy and remove it from the pan.
  4. 4Fry the diced white onion and garlic puree in the same pan until slightly softened.
  5. 5Add the lean beef mince to the pan with the onions and garlic.
  6. 6When the mince is almost browned, add smoked paprika, garlic granules, oregano, onion granules, chipotle paste, and beef stock.
  7. 7Stir in the passata.
  8. 8Leave the mince mixture to simmer for 15 minutes.
  9. 9In a separate saucepan, pour in the cream/milk and beef stock.
  10. 10Add smoked paprika and chipotle paste to the saucepan and mix well.
  11. 11Stir in the Red Leicester cheese.
  12. 12Stir the cheese sauce constantly for 10 minutes until a creamy sauce has formed.
  13. 13Serve the crispy air-fried potatoes into bowls.
  14. 14Top the potatoes with the cooked mince mixture.
  15. 15Drizzle the creamy chipotle cheese sauce over the mince and potatoes.
  16. 16Garnish with diced spring onion and crispy chorizo.

Ingredients

  • 400 g potato
  • 1 Tbsp smoked paprika
  • 1 Tsp garlic granules
  • 1 Tsp oregano
  • 1 Tsp onion granules
  • salt
  • pepper
  • 20 g diced chorizo
  • diced white onion
  • 1 Tsp garlic puree
  • 250 g lean beef mince
  • 1 Tsp smoked paprika
  • 1 Tsp garlic granules
  • 1 Tsp oregano
  • 1 Tsp onion granules
  • 1 Tsp chipotle paste
  • 100 ml beef stock
  • 100 g passata
  • 40 ml less fat single cream/ milk
  • 40 ml beef stock
  • 25 g Red Leicester
  • 1 Tsp smoked paprika
  • 1 Tsp chipotle paste
  • spring onion diced

Equipment

knifechopping boardbowlair fryerpanpot

Tips

  • Dice the potatoes into small cubes.
  • Air fry for 30 minutes at 195 degrees, shaking throughout until crispy.