Image by Brett Stevens
Ingredients (11)
- 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
Method
- 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.