Preparation time 15 mins
Cooking time 15 mins
500g lean beef mince
2 sweet potatoes (approx. 300g each), scrubbed
1 tbsp olive oil1 red onion, finely chopped
400g can kidney beans, rinsed, drained
400g jar arrabbiata pasta sauce
½ cup grated tasty cheese
Coriander sprigs, pre-made coleslaw or salad leaves, lime wedges, to serve
Prick the skins of sweet potatoes several times with a fork. Lightly spray sweet potato with oil and place on a plate lined with paper towel. Microwave on HIGH (100% power) for 8-10 minutes or until just tender. Set aside.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook for 2-3 minutes until softened. Add mince and cook for 4-5 minutes until browned. Add beans and sauce and simmer for 3-4 minutes. Season to taste.
To serve, cut sweet potatoes in half lengthways. Top with mince mixture. Sprinkle with cheese and coriander. Serve with coleslaw or salad and lime wedges.
Beef strips would also work well in this recipe.
Use your hands when adding the mince to the pan – it will help separate the mince.
Leftover chilli con carne can be used to make sloppy joes – fill soft burger buns with warmed mince and salad.