recipes
Mexi Potato Chicken Pots
A great new way to serve jacket potatoes with chicken mince and extra veggies as a topping.
serves 4
10 min prep
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ingredients
| Spray oil 4 medium potatoes, scrubbed 300g chicken mince ½ teaspoon ground cumin ½ x 575g jar Leggo's Pasta Sauce - Bolognese ¼ cup water 1 cup each frozen Birds Eye Sliced Green Beans and Birds Eye Corn Kernels, cooked following packet directions Sour cream and grated tasty cheese for garnish |
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instructions
step 1
Pierce each potato several times using a fork. Place all the potatoes onto baking paper on a microwave oven turntable and microwave on High for 12 minutes, allowing to stand for 2-3 minutes when cooked.
(If you prefer the skins crisped up - spray cooked potatoes with oil, place on a baking tray and bake in preheated oven at 210°C for 10 minutes).
step 2
Spray frying pan with oil and heat. Add chicken mince and cook until lightly browned breaking up any lumps. Stir in cumin, Leggo's Pasta Sauce and water and simmer for 5 minutes, stirring occasionally.
step 3
Cut potatoes into quarters and place into bowls or pots. Spoon chicken mixture over potatoes and top with cooked Birds Eye Sliced Green Beans and Birds Eye Corn Kernels. Add a spoonful of sour cream and sprinkle with grated cheese and serve.
recipe tip
A packet of Mexican taco seasoning can be added in place of the cumin, pasta sauce and water. Simply follow the packet directions.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1580kJ (377Cal) | 384kJ (92Cal) |
| Protein | 24.5g | 6.0g |
| Fat - Total | 13.1g | 3.2g |
| - Saturated | 5.1g | 1.2g |
| Carbohydrate | 36.6g | 8.9g |
| - Sugars | 5.9g | 1.4g |
| Dietary Fibre | 7.0g | 1.7g |
| Sodium | 483mg | 118mg |
| Potassium | 1210mg | 295mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Mexi Potato Chicken Pots
Mexi Potato Chicken Pots
A great new way to serve jacket potatoes with chicken mince and extra veggies as a topping.
ingredients
Spray oil
4 medium potatoes, scrubbed
300g chicken mince
½ teaspoon ground cumin
½ x 575g jar Leggo's Pasta Sauce - Bolognese
¼ cup water
1 cup each frozen Birds Eye Sliced Green Beans and Birds Eye Corn Kernels, cooked following packet directions
Sour cream and grated tasty cheese for garnish
instructions
step 1
Pierce each potato several times using a fork. Place all the potatoes onto baking paper on a microwave oven turntable and microwave on High for 12 minutes, allowing to stand for 2-3 minutes when cooked.
(If you prefer the skins crisped up - spray cooked potatoes with oil, place on a baking tray and bake in preheated oven at 210°C for 10 minutes).
step 2
Spray frying pan with oil and heat. Add chicken mince and cook until lightly browned breaking up any lumps. Stir in cumin, Leggo's Pasta Sauce and water and simmer for 5 minutes, stirring occasionally.
step 3
Cut potatoes into quarters and place into bowls or pots. Spoon chicken mixture over potatoes and top with cooked Birds Eye Sliced Green Beans and Birds Eye Corn Kernels. Add a spoonful of sour cream and sprinkle with grated cheese and serve.
serves 4 10 min prep recipe tip
A packet of Mexican taco seasoning can be added in place of the cumin, pasta sauce and water. Simply follow the packet directions.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au