Loaded Mexican Sweet Potato Fries

Serves 4 to 6, Prep and Cook: 40 mins

750g packet frozen straight-cut

sweet potato chips 1 cup grated cheddar cheese 1 tomato, cut into 1cm cubes 1 avocado, coarsely chopped Chipotle mayonnaise and lime

wedges, to serve

MEXICAN MINCE 1 tblsp olive oil 1 onion, finely chopped 500g lean beef mince 35g sachet smoky chipotle

seasoning (about ¼ cup) 400g can black beans, drained,

rinsed 375g jar medium thick and

chunky salsa

1 Arrange chips on an oiled, large oven tray in a single layer. 2 Cook in a hot oven (200C), turning halfway, for about 25 minutes, or until chips are golden and crisp. 3 Meanwhile, make Mexican mince. Heat oil in a large, non-stick frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince for about 4 minutes, or until browned. 4 Stir in seasoning. Add black beans, salsa with 1 cup water. Bring to boil. Gently boil, stirring occasionally, for about 8 minutes, or until sauce is thickened. Remove from heat. 5 Increase oven temperature to very hot (220C). Transfer chips to a shallow, ovenproof dish. Spoon over hot mince. Scatter with cheese. 6 Cook for about 10 minutes, or until cheese is melted. Remove. Top with tomato and avocado. 7 To serve, drizzle with mayonnaise. Serve with lime wedges.