Loaded fries with minced meat
"If there is one thing I don't like, it's soggy fries. Sweet potato fries don't contain much starch. This is exactly what always makes fries so crispy. Cornstarch, on the other hand, does contain starch. So, by adding this, the sweet potato fries become nice and crispy!"
Ingredients · Servings 4 people
- 800 g sweet potato fries
- 2 the cornstarch
- 2 tablespoons extra virgin olive oil
- 2 tbsp burrito nacho seasoning mix (salt-free)
- 500 g vine tomatoes
- 1 rode ui
- 300 g ground beef
- 45 g butter
- 1 can of kidney beans
- 1 can of corn
- 30 g flour
- 300 ml semi-skimmed milk
- 170 g cheddar
- 1 tsp nutmeg
- 125 g sour cream
Method · 50 min
- Preheat the oven to 220 °C.
- Mix the sweet potato fries, cornstarch oil, and 1 tbsp burrito nacho spice mix together in a bowl.
- Spread over a baking sheet lined with parchment paper and roast in the oven for 20 minutes. Turn over halfway through the baking time.
- Cut the tomatoes into cubes of approximately 1 cm. Finely chop the red onion. Toss the tomato and onion in a small bowl.
- Heat 1 tablespoon of olive oil in a frying pan and brown the minced meat. Rinse the kidney beans and corn.
- Add the rest of the spice mix with 15 g of butter to the minced meat and fry briefly. Stir in the kidney beans and corn.
- Melt the remaining butter in a pan. Add the flour and cook for 1 minute. Pour in the milk and whisk until smooth.
- Grate the cheddar coarsely, add in batches, and mix while stirring until a smooth sauce is formed. Season to taste with nutmeg, pepper, and salt.
- Scoop the sweet potato fries into a large bowl. Distribute the minced meat, kidney beans, corn, tomato, and red onion over them. Pour the cheese sauce over the bowl and garnish with the sour cream.
