Mexican loaded chips

Tasteful Mexican loaded chips Recipe

Mexican loaded beef potato wedges! Need I say more?
Mexican loaded chips
Prep Time : 0:15 | Cook Time : 1:05 | Total Time : 1:20 | Serving : 4 person.


  • 1.2kg large Maris Piper, Mr Chips or Daisy Chipper potatoes

  • 1/2 teaspoon smoked paprika

  • 1 tablespoon vegetable oil

  • 500g Coles Australian No Added Hormones 3 Star Beef Mince

  • 1 red onion, finely chopped

  • 30g pkt taco spice mix

  • 1/2 cup (125ml) mild salsa

  • 1 cup (120g) grated tasty cheddar

  • 1 large tomato, finely chopped

  • 1 avocado, seeded, peeled, finely chopped

  • 1 tablespoon lime juice

  • 1/3 cup (80g) sour cream

  • 1/3 cup coriander leaves


  • Step 1

    Preheat oven to 200°C. Line a large baking tray with baking paper.

  • Step 2

    Use a fork to prick the potatoes all over. Place on a plate lined with baking paper. Cook in the microwave on high (100%) for 10 mins or until almost tender. Transfer to a clean work surface. Cut potatoes lengthways into thick wedges. Pat dry with paper towel. Arrange in a single layer on the lined tray. Lightly spray potato wedges with olive oil spray. Sprinkle with paprika. Bake for 45 mins or until potato wedges are golden and tender.

  • Step 3

    Meanwhile, heat the oil in a large frying pan over high heat. Add the mince and half the onion and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until mince changes colour. Add the taco spice mix and cook for 1 min. Add the salsa and 1/2 cup (125ml) water. Reduce heat to medium-low and cook, stirring occasionally, for 3-5 mins or until mixture thickens.

  • Step 4

    Sprinkle the potato wedges with two-thirds of the cheddar. Bake for 5 mins or until cheddar is melted. Spoon over the mince mixture. Sprinkle with the remaining cheddar and bake for 5 mins or until cheddar is melted.

  • Step 5

    Combine the tomato, avocado, lime juice and remaining onion in a small bowl. Season. Spoon over the potato wedges and top with a dollop of sour cream. Serve sprinkled with coriander leaves.

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