Mexican Beef Loaded Smashed Potatoes

Who doesn't love crispy potatoes? These golden smashed potatoes are topped with delicious Mexican-spiced beef, fresh avocado salsa and crunchy baby cos lettuce. A fun meal the whole family can build themselves!

Serves: 4 | Cooking Time: 45 min

  • 500g certified organic beef mince
  • 750g potatoes, washed
  • 1 cob sweet corn, cut into 4 pieces
  • 1 avocado, diced
  • ½ punnet cherry tomatoes, quartered
  • ½ baby cos lettuce, finely shredded
  • 2 spring onions, finely sliced
  • 1 small onion, diced
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • 2 tbsp tomato paste
  • ¼ cup water
  • Salt and pepper
  • Lime juice or lemon juice (optional)
  • Organic sour cream or yoghurt to serve (optional)

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place whole potatoes in a saucepan of salted water. Boil for approximately 15–20 minutes until fork-tender.
  3. Drain well and arrange on a lined baking tray. Gently flatten each potato with the bottom of a glass or potato masher.
  4. Drizzle with olive oil, season with salt and pepper, and bake for 20–25 minutes until golden and crispy.
  5. Meanwhile, heat a frying pan with a little olive oil. Cook onion for 2 minutes, then add beef mince and brown thoroughly.
  6. Add cumin, paprika, coriander and tomato paste. Stir through, add water and simmer for 5–8 minutes until thick and fragrant.
  7. Boil or steam the four corn pieces for approximately 5–8 minutes until tender.
  8. Combine avocado, cherry tomatoes, spring onions and a squeeze of lime or lemon juice to make a fresh salsa.
  9. Divide crispy potatoes between four plates. Top with Mexican beef, avocado salsa and shredded baby cos lettuce.
  10. Serve with a quarter cob of sweet corn and a dollop of sour cream or yoghurt if desired.

OrganicBox tip: If your potatoes are on the smaller side, they're perfect for smashing! The more crispy edges, the better.

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