Smokey & spicy beef mince hash
with tomato salsa and yogurt
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Potatoes
100 g
Seasoned beef mince
(May be present: Mosterd, Selderij, Soja, Gluten, Ei)
½ pack
Black beans
½ piece
Garlic
½ piece
Red onion
½ piece
Bell Pepper
1 piece
Tomato
10 g
Chipotle paste
5 g
Fresh coriander
(May be present: Selderij)
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
White wine vinegar
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 210°C.
- Wash the potatoes and cut into 2 cm cubes. Add the potatoes to a parchment-lined baking sheet, drizzle with olive oil and season with pepper and salt.
- Toss to combine and bake in the oven for 25 - 30 minutes.
- Dice the bell pepper.
- Dice the tomato and finely chop the onion (see Tip).
- Chop the coriander.
- In a bowl combine the tomato, onion and coriander with the white wine vinegar and salt and pepper to taste.
Tip: If you don't like raw onion, fry it with the mince instead.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the bell pepper for 3 - 4 minutes.
- In the meantime, crush or mince the garlic. Add the garlic and beef mince to the pan and fry for 3 more minutes.
- Drain and rinse the beans.
- Add the chipotle paste*, beans and water for the sauce (see pantry for amount). Season with salt and pepper to taste. Fry for 1 more minute.
*Take care, this ingredient is spicy! Use as preferred.
- Divide the potatoes over deep plates and top with the beef mixture.
- Garnish with the tomato salsa.
- Drizzle over the yoghurt.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
