Loaded Cajun beef
539g pkt frozen sweet potato crinkle-cut chips
1 ripe tomato, finely chopped
125g can corn kernels, drained
1 avocado, finely chopped
1/4 cup chopped fresh coriander leaves
1 red onion, finely chopped
1 tbsp olive oil
500g lean beef mince
1 1/2 tbsp Cajun seasoning
Sour cream, to serve
Lime wedges, to serve
Step 1
BAKE THE CHIPS & MAKE THE SALSA Preheat the oven to 220C/200C fan forced. Place sweet potato chips in a single layer on a large baking tray. Bake, turning halfway, for 20 minutes or until tender. Combine the tomato, corn, avocado, coriander and half the onion in a bowl. Season. Toss to combine.
Step 2
COOK THE MINCE Meanwhile, heat the oil in a large frying pan over high heat. Add the remaining onion and cook for 1-2 minutes. Add the mince and Cajun seasoning. Cook, stirring with a wooden spoon to break up the mince, for 6 minutes or until browned. Add 80ml (1/3 cup) water and cook for a further 1-2 minutes. Remove from the heat.
Step 3
TIME TO SERVE Arrange the sweet potato chips and mince mixture on a serving platter. Top with the avocado salsa and dollops of sour cream. Serve with lime wedges.
