HASSLEBACK TACO PIE 🥧

*Gifted product @bannistersfarm

Serves: 3–4

Ingredients
• 1 pack Bannisters Hasselback Baked Potatoes (4)
• 500g beef mince (or chicken mince)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 packet taco seasoning
• 1 tbsp tomato purée
• 1 × 400g tin chopped tomatoes
• 50ml water
• 120g grated cheddar or Mexican-style cheese
• Sliced jalapeños
• Chopped red chillies (optional)
• Sour cream or crème fraîche, to serve

Method

Cook the hassleback potatoes according to pack instructions until golden and crispy. Set aside.

Heat oil in a pan. Fry onion for 3–4 mins until soft. Add garlic and cook 30 seconds.
Add mince and cook until browned.

Stir in taco seasoning, tomato purée, chopped tomatoes and water. Simmer 8–10 mins until thick and rich.

Spoon the taco mince into a baking dish. Nestle the hassleback potatoes on top.

Sprinkle over cheese, jalapeños and chillies.

Return to the oven at 200°C (180°C fan) for 10–15 mins until bubbling & melty
Finish with sour cream and extra jalapeños.

số ảnh: 3