• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. Place, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 40-45 minutes.

• When potatoes have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-Mex spice blend, tomato paste and garlic paste and cook until fragrant, 1 minute. • Stir in the water and the salt, until well combined and slightly reduced, 1 minute. Season to taste. TIP: For best results, drain the oil from the pan before cooking the sauce.

• While beef is cooking, roughly chop tomato. • Grate carrot. • In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Add carrot, tomato and mixed salad leaves. Season and toss to combine.

• Divide jacket potatoes and garden salad between plates. • Top with Mexican beef, garlic sauce and Cheddar cheese. Enjoy! Little cooks: Take charge by topping the potatoes with the beef, garlic sauce and cheese!