Old El Paso

A tasty snack or a hearty starter – potatoes scooped out and filled with chilli beef and kidney beans.

Ingredients

1 x packet Old El Paso Spice Mix for Chilli
1 x can Old El Paso Refried Beans
500g lean minced beef
50g grated cheese
1 x can chopped tomatoes
1 x can red kidney beans, drained and rinsed
10 x small-medium sized potatoes
1 x large onion, chopped
Soured cream to serve

SMS this shopping list to your mobile >

Instructions

1. Preheat the oven to 200ºC (180ºC for fan assisted ovens), gas mark 6. Put the potatoes on a baking tray and cook for 45 minutes to 1 hour until tender. Remove from the oven and leave to cool a little, until the potatoes are just warm to touch.

2. Cut each potato in half and scoop out most of the flesh, leaving just a little shell around the inside. Put your potato shells back on the baking tray.

3. Now throw the minced beef and onion in a large pan and dry fry (without oil) until the mince starts to brown. Stir in the Old El Paso Spice Mix for Chilli and mix well.

4. Add the tomatoes and simmer uncovered for 15 minutes, stirring occasionally. Stir in the kidney beans and heat through, then spoon the chilli mixture into the potato shells.

5. Sprinkle with cheese, then put back in the oven and cook for 10 minutes, until the topping is golden and bubbling.

Make it your way

Grab a spoon and pile on refried beans, cool sour cream and a dollop of guacamole – then enjoy!

Cook’s tips

Go veggie – just replace the beef with chunks of lightly fried aubergine, courgette and coloured peppers.