Nolene’s Dirty Fries
Want to make Tasty Nosh For Less Dosh? We’ve come up with delicious bob-saving solutions for your favourite meals.
1. Make mince meat go further by adding beans or pulses.
2. Use leftover spuds (potatoes, sweet potatoes, cauliflower etc.) to make chips.
3. Cover your saucepan with a lid to save energy.
4. Use Colman's Chilli Con Carne sauce rather than buying all the separate ingredients.
Prep time:
10 min
Cook time:
45 min
Ingredients (Serves 4)
Chips
- 800 grams Maris Piper potato sweet potato and cauliflower cut into strips
- salt and pepper
Mince Topping:
- Colman's Recipe Mix Chilli Con Carne
- 250 gram lean minced beef
- 2 tins kidney beans
- 2 chopped onions
- 150 millilitres water
- chopped tomatoes
Extra (Optional) Toppings:
- grated cheddar
- sour cream
- tomato salsa
- sliced spring onions
Method
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Heat the oven to 200C/180 fan/gas 6. Slice the potatoes/cauliflower into chips. Spread the chips on a large non-stick baking tray and toss in oil, salt and pepper. Lie them flat in a single layer and bake for 45 minutes, turning every so often, until golden and crisp on the outside. Season with salt.
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While the chips are cooking make the toppings.
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Brown the mince and onion in a pan. Blend the sachet with the water and add to the mince, along with the tinned tomatoes and beans.
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Bring to the boil, stirring continuously. Reduce heat, cover and simmer for 20 mins until cooked.
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Spoon the chilli over the chips and sprinkle the cheese over. Place back in the oven/grill until the cheese is melted and golden (approx. 10 mins).
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To serve, scatter the salsa and spring onions on top and dollop o the sour cream.
