Beef mince chilli con carne with sweet potato

Beef mince chilli con carne sweet potato
Serves 4 | Preparation Time: 5 mins | Cooking Time: 15 mins
500g Tasman beef mince
2 sweet potatoes (approx. 300g each), scrubbed
1 tbsp olive oil
1 red onion, finely chopped
400g can Chilli Beans ( flavoured to preference) or kidney beans, rinsed, drained if not wanting chilli
400g jar arrabbiata pasta sauce
½ cup grated tasty cheese
Chilli flakes 
Coriander sprigs, pre-made coleslaw or salad leaves, lime wedges, to serve
Prick the skins of sweet potatoes several times with a fork. Lightly spray sweet potato with oil and place on a plate lined with paper towel. Microwave on HIGH (100% power) for 8-10 minutes or until just tender. Set aside.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook for 2-3 minutes until softened. Add mince and cook for 4-5 minutes until browned. Add beans and sauce and simmer for 3-4 minutes. Season to taste adding chilli flakes as desired.
To serve, cut sweet potatoes in half lengthways. Top with mince mixture. Sprinkle with cheese and coriander. Serve with coleslaw or salad and lime wedges.

Beef strips would also work well in this recipe.
Use your hands when adding the mince to the pan – it will help separate the mince.
Leftover chilli con carne can be used to make sloppy joes – fill soft burger buns with warmed mince and salad.

Thanks to Australian Beef for the recipe.


Results may vary.