Guest
Loaded Taco Chips!🍟 I may or may not be making a cameo on a certain home improvement tv show on RTÉ One tonight at 👀 Tune in for a great episode, Daniel Davey even helped me make a silage pit for dinner, as he calls it 🤣 Serves: 2 1 large onion, chopped 2 tbsp olive oil, plus extra for serving 300g mince beef 1 large rooster potato, cut into chips 1/2 tin chopped tomatoes 1 tbsp tomato puree 1/2 tsp paprika 1/2 tsp mixed herbs 1 red bell pepper, sliced 30g cheddar cheese, grated Small handful coriander leaves Sea salt & freshly ground black pepper For the yoghurt dressing: 4 tbsp natural yoghurt 1 tsp garlic paste 1/2 tsp paprika 1 tsp dried parmesan 1. Preheat the oven to 200°C/180°C fan/ 400°F/Gas Mark 6. 2. In a large non-stick pan over medium heat, add in the onion and fry until golden in colour with half the olive oil and some sea salt before adding in the minced beef and cook until most of it turns brown, stirring regularly to ensure even cooking. Add in another seasoning of salt & pepper. 3. Meanwhile, spread the chips evenly across a baking tray and put into the oven for 30 minutes. 4. Add in the chopped tomatoes and tomato pure to the mince with the paprika & mixed herbs, mixing regularly, and allow to bubble for 4 to 5 minutes. 5. Remove the chips from the oven, which should now be turning crispy, add in the sliced bell pepper with the remaining olive oil, a pinch of salt and mix well to prevent them sticking together. 6. Add back into the oven for a further 5 minutes, before adding the mince mixture top with the grated cheese. Put back in the oven for 2 minutes until the cheese is melted and bubbling nicely. 7. Whilst the chips & mince are in the oven, make the yoghurt dressing by combining the ingredients in a bowl. 8. Once ready to serve, dress chips & mince mix with the yoghurt, a few coriander leaves and some olive oil.
