Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, My Mexican Inspired Pork + Beef Salsa on a Jacket Potato. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
My Mexican Inspired Pork + Beef Salsa on a Jacket Potato is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. My Mexican Inspired Pork + Beef Salsa on a Jacket Potato is something which I have loved my whole life.
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As for the number of servings that can be served to make My Mexican Inspired Pork + Beef Salsa on a Jacket Potato is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook My Mexican Inspired Pork + Beef Salsa on a Jacket Potato estimated approx 35 minutes.
To get started with this particular recipe, we have to prepare a few components. You can have My Mexican Inspired Pork + Beef Salsa on a Jacket Potato using 12 ingredients and 10 steps. Here is how you cook it.
This was gorgeous I really enjoyed it lovely spicy flavour and the cheese and Sour cream and chives made it more exciting. I made enough for 4 but I put half the max mix in the freezer for another time 🥰🥰 #Mainmeal
Ingredients and spices that need to be Make ready to make My Mexican Inspired Pork + Beef Salsa on a Jacket Potato:
- 250 g pork and beef minced meat
- 1/4 onion diced
- 1 tbls Mexican spice
- 1/2 Cup kidney beans red
- 1/2 Cup loose corn
- 4 tbls passata
- 2 jars mixed salsa sauce
- 1/2 yellow bell pepper chopped
- 1/2 tsp paprika
- 3 tbls chipotle sauce
- 1 Cup cheese grated
- 1 heaped tbls Sour cream mix chopped chives in it
Instructions to make to make My Mexican Inspired Pork + Beef Salsa on a Jacket Potato
- Heat up 1 tsp oil and add the onions then add the Mexican spice mix and paprika. Stir in.
- Next add the pork and beef minced meat fry and stir in until all meat is a grey colour. Then add the corn.
- Next add the red kidney beans and mix in. Next the chipotle sauce.
- Next add the 2 jars of salsa sauce and stir in and simmer for 10 minutes
- Meanwhile cook your jacket potato and grate the cheese ready.
- Next add the passata and stir in. Bring back to the boil then turn low and simmer for 15 minutes stirring often.
- Add the cooked potato to the serving dish and cut on top a cross but not right through the potato. Add salt if you need to.
- With a ladle scoop out 2 ladle full of mex mix and pour over the potato
- Next add about 4 tbls of cheese on top then add to microwave for 30 secounds to melt it a little.
- Add the tbls of the sourcream and chive mix and serve and enjoy.
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