November 08, 2017
Comfort Food, Dinner, Main Dish,
Chili, Snacks, Beans, Beef, Ground Beef, Vegetables, Potatoes , Budget-Friendly, Weeknight Meals, Microwave, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kidney Beans, Kosher Meat more
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"From one of our national supermarkets and their monthly free magazine May 2017."
Preheat oven to 200C.
Prick potatoes all over with a fork and microwave on full power for 5 minutes or until beginning to soften and then transfer to an oven tray and bake for 30 minutes or until tender, fluffy and skin is dry.
Meanwhile heat oil in a deep frying pan and add onion and cook, stirring for 5 minutes or until soft and then add cumin, paprika, oregano and chilli and cook stirring, for 1 minutes or until fragrant.
Stir in mince and cook until browned and then stir in tomatoes, beans and 1/4 cup water and bring to the boil, then simmer for 20 minutes or until sauce has thickened and then stir in coriander.
Cut a deep cross in each potato and using a tea towel, hold the potato and squeeze the base gently to open out the top and then spoon filling into the potatoes and top with a dollop of sour cream, cheese and extra coriander.
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