Monday, June 10, 2013

Week 24: Nacho Potatoes

The Recipe
3 cups potatoes, chopped into bite-sized pieces (that corresponds to ~3 large potatoes. Next time I'll use more though!)
Olive oil spray
1/2 tsp cumin
1/4 tsp paprika
Salt and pepper to taste
1lb minced beef
1 cup corn kernels
1/2 bell pepper, chopped
6tbsp (~1dl) vegetable stock
1 tsp cumin
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp garlic powder
Juice of 1/2 a lime
12 olives, sliced
2 spring onions, sliced
Salt and pepper to taste

Sour cream
Guacamole (I just mashed an avocado with the rest of the lime juice)

Preheat the oven to 230C. Line a baking sheet and spread out the potato chunks and lightly spray with olive oil (or drizzle about 1 teaspoon of oil over them). Add spices and salt and pepper to taste. Toss to fully coat each piece. Roast in the oven for 20 minutes, flipping once.

Meanwhile prepare the sauce. Brown the beef in a large pan. Add vegetable broth, bell pepper, corn and the spices. Turn heat to low and cook until the liquid has mostly cooked away. Add spring onions and olives and cook for another 1-2 minutes. Squeeze in the lime juice and add salt and pepper to taste - don't forget this step, I did!

If necessary, (re-)heat the queso.

Transfer the potatoes to a large plate or oven proof dish and mix with about 1 cup of the queso... or according to taste. Pour the sauce over and mix thoroughly. Serve with garnishes.

The Verdict
Now you see why I tried making my own queso ;) Apart from the failure of a decent queso, this dish turned out fabulously! I'll definitely be making this again. Although next time I'll use more potatoes - the ratio wasn't quite right, so it's probably better with 4 cups instead of just 2-3.

Delicious dish though :)

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