with Smashed Avocado & Tomato Salsa
We have a question, why have everything separate on the plate when you could pile it all together? For example, fries might be nice, but load them up with pork mince in a tomato based sauce and melty, gooey cheese and they’re elevated to a whole new level! We’ll look the other way when you lick the plate.
Allergens
Utensils
Tags
Olive oil
Potato Fries
1 packet
Carrot
1
Avocado
1
Pork mince
1 packet
Tex-Mex spice blend
1 sachet
Tomato paste
1 packet
Water
0.25 cup
Shredded Cheddar Cheese
1 packet
Greek-Style Yoghurt
1 packet
Roasted tomato salsa
1 packet
Coriander
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, grate carrot. Slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste and set aside. Little cooks: Help mash the avo!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince and carrot, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-Mex spice blend and tomato paste and cook, until fragrant, 1 minute. • Add the water and stir, until slightly reduced, 1 minute. Season to taste. • Add shredded Cheddar cheese to the pan and cover with a lid (or foil) so it melts.
• Divide potato fries between plates. • Top with Tex-Mex pork filling. • Serve with smashed avocado, Greek-style yoghurt and roasted tomato salsa. Tear over coriander to serve. Enjoy!
2890
kJ
Energy (kJ)
690
kcal
Calories
39.7
g
Fat
12.6
g
of which saturates
42.6
g
Carbohydrate
12
g
of which sugars
10.7
g
Dietary Fibre
38.3
g
Protein
872
mg
Sodium
