Directions
- 1Add the potatoes to the air fryer. Season with smoked paprika, garlic granules, salt and pepper, spray with oil and cook at 180°C for 20-22 minutes until golden and crispy, shaking halfway. Or oven bake at 200°C for 30-35 minutes.
- 2Add the beef mince to a frying pan and cook until browned.
- 3Add the onion and pepper and cook for a few minutes until softened, then stir through the garlic.
- 4Add the chipotle paste, smoked paprika and tomato purée and cook for a minute to deepen the flavour.
- 5Pour in the passata and water, stir well and let it simmer for 8-10 minutes until thickened but still saucy.
- 6For the cheese sauce, add the cheese slices and milk to a bowl.
- 7Microwave in 10-15 second bursts, stirring vigorously each time until smooth and pourable.
- 8In a small bowl, mix together the yoghurt, lime juice and salt.
- 9Pile the crispy potatoes into a bowl.
- 10Spoon over the chipotle beef, drizzle over the nacho cheese sauce, followed by the yoghurt sauce.
- 11Garnish with spring onion and fresh coriander.
Ingredients
- 550 g potatoes, chopped into bite sized chunks
- 1 tsp smoked paprika
- 1 tsp garlic granules
- Salt
- Black pepper
- 200 g lean beef mince (5%)
- 1 small onion, finely diced
- 1 red pepper diced
- 2 tsp chopped garlic
- 1 tsp chipotle paste
- 1 tsp smoked paprika
- 1 tbsp tomato purée
- 150 g passata
- 100 ml water
- 2 light cheesy slices
- 60 ml semi-skimmed milk
- 50 g 0% Greek style yoghurt
- 0.5 Juice of lime
- 1 pinch salt
- 1 spring onion chopped
- 2 sprigs of fresh coriander chopped
Equipment
air fryerfrying panbowlmicrowave
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