1 garlic clove, peeled and chopped
2 tablesp. sliced jalapeno peppers
1 green pepper, seeded and chopped
400g lean minced beef
1 tablesp. ground cumin
1 tablesp. ground coriander
1 tablesp. chilli powder
12 baby plum tomatoes
A handful of grated cheddar cheese
Salt and freshly ground black pepper
For the guacamole:
1 avocado
1 garlic clove, peeled and chopped
1 tablesp. lime juice
2 cherry tomatoes, chopped
A pinch of salt
For the salsa:
12 cherry tomatoes, chopped
2 scallions, sliced
2 red chillies, sliced
1 tablesp. lime juice
Pinch of salt
2 tablesp. low fat crème fraiche
Coriander leaves, torn
1 tablesp. chilli flakes (optional)
Heat the oven to Gas Mark 4, 180°C (350°F).
Cut the potatoes into wedges and bake in the oven for 10 minutes.
Fry the onion in oil until soft and add the garlic, peppers and mince, chillies, spices and season well. Cook for three minutes on high. Add the tomatoes and cook for two minutes.
Put the potatoes in a large, deep baking tray, cover with the chilli mince and half the grated cheese and cook in the oven for 10 minutes.
While this is cooking, make the guacamole and salsa. Mash the avocado in a bowl with a fork and mix in the remaining ingredients. Check and adjust the seasoning. Set aside.
In another bowl, mix together all the salsa ingredients and set aside.
To serve, remove the chilli from the oven, sprinkle over the coriander leaves, remaining cheese and chilli flakes then top with the crème fraiche, salsa and guacamole.
