New Mexican Con Carne on a Baked Potato
Egg free, Lactose free, Nut free
- 3 New Mexican chilies, whole, stem removed, deseeded and split in half
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 large onion, diced
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon paprika, ground
- 1/4 teaspoon chili, ground (optional)
- 1 teaspoon oregano, dried
- 2 garlic cloves, crushed
- 16 oz can tomatoes, whole and peeled – lightly strain and roughly chop into a chunky dice
- 1 teaspoon salt
- 1 cup carrot, peeled and grated
- 1 1/2cup zucchini, grated
- 16 oz can kidney beans or black beans, strained
- 1/4 cup cilantro leaves, roughly chopped
- 1 small container of plain yogurt
- 4 medium baking potatoes
Preheat oven to 400°c. Give your potatoes a quick scrub to remove excess dirt then wrap in foil so they are tightly covered. Put in the oven on a rack and cook for 40-50 minutes or until done.
Potatoes are done when you stick a knife in the middle and it goes through and pulls out with ease. To keep them warm, leave in the oven and drop the temperature to 300°c.
On low heat, warm a medium frying pan without oil. Add split chilies and heat until aroma is released and they start to bubble slightly – you can squash them with a spatula for even blistering. This should take about 5 minutes.
Once removed from the heat and cooled, slice very finely or grind in a spice grinder. You should have about 2 heaping tablespoons. Keep to one side.
Heat a large frying pan with oil until very hot. Add beef and brown, breaking the meat apart with a wooden spoon to separate.
Once the meat has browned and the liquid has evaporated, add onion, spices and oregano, then stir until well combined.
Add diced tomatoes, garlic, salt and grated vegetables. Stir until well combined then turn down the heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.
Five minutes before serving, add the beans to the meat mixture and warm through, check seasoning then serve on a baked potato with a dollop of sour cream and some grated cheese.
If you have small kids then share one potato between two. Once cooked, cut it in half, and use a half for each child.
This is a wonderful mix for tacos or on top of corn chips. Due to the lack of heat, adults might like to add pickled jalapenos, or if you have some of the jalapeno salsa in the fridge, throw it on top.
When you are cutting your potato, put a cross on the top with a sharp knife and using your fingers, push the sides into the middle causing the center of the potato to pop out. You can add some yogurt to the potato first to make it a little moist before adding the meat sauce on top.