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Mexican Chilli Bowl with Wedges and Pepper Dippers
with UNCLE BEN'S Chilli Con Carne Sauce
Add this recipe to my favourites- Serves:
- 4
- Preparation time:
- 40 mins
Ingredients
- 500 g UNCLE BEN'S Chilli Con Carne Sauce
- 4 baking potatoes cut into wedges
- 500 g extra lean minced beef
- 1 tbsp olive oil
- 100 g low fat soft cheese with garlic and herbs
- 100 g low fat natural yoghurt
- 2 tbsp fresh chives, chopped
- 1 red pepper, diced
- 1 yellow pepper, diced
Why not try?
Frozen cooked prawns and add with peas, heat until cooked through
Method
- Preheat oven to 200ºC/Gas Mark 6. Place potato wedges in a roasting tray, add olive oil and seasoning
- Toss tray to coat and roast for 40 minutes, turning after 20 minutes
- While potatoes are cooking, heat some oil in a pan and add the minced beef bit by bit and cook until browned
- Add the UNCLE BEN'S Chilli Con Carne, stir well and reduce the heat to simmer for 20-25 minutes
- Make the dip by mixing the soft cheese, yoghurt and chives
- Serve the chilli in bowls with the jacket potato wedges along with the dip and pepper pieces
* All ingredient and GDA information correct as at 1st March 2010. Please check pack details should you require any
further information.
