CHIPOTLE BEEF WITH CRISPY SWEET POTATO AND JALAPENO SALSA

Preparation time 15 mins Cooking time 30 mins Serves 4 2 Tbsp olive oil

1 brown onion, finely chopped 500g beef mince

1 red capsicum, finely chopped

35g sachet smokey chipotle seasoning 400g diced tomatoes with paste

1/4 cup chipotle in adobo sauce 400g black beans, drained, rinsed Sea-salt flakes and freshly ground

black pepper, to season Vegetable oil, to shallow-fry

1 sweet potato, peeled into ribbons 1 cup grated mozzarella

1 avocado, cut into quarters

Sour cream, sliced shallots, lime

wedges and corn chips, to serve

JALAPENO SALSA

1 small fresh jalapeno

2 shallots, thinly sliced

1 cup roughly chopped coriander

stems and leaves

1 tsp finely grated lime zest 2 Tbsp lime juice

1/3 cup olive oil

STEP 1 Heat olive oil in a large ovenproof frying pan on medium. Cook onion and beef, stirring, for 8 minutes, until brown, breaking up any lumps. Add capsicum and chipotle seasoning and cook, stirring, for 2 minutes.

STEP 2 Add tomatoes, chipotle in sauce, beans and 3/4 cup of water. Stir until combined. Simmer for 7 minutes, or until thickened. Season.

STEP 3 Meanwhile, for salsa, thinly slice half of the jalapeno and reserve. Remove seeds from remaining half, roughly chop and put in a food processor. Add shallot, coriander, zest, juice and oil. Process. Set aside.

STEP 4 Heat vegetable oil in a saucepan on high. Shallow-fry sweet potato in batches for 1 minute each, until almost browned. Remove with tongs and drain on paper towel.

STEP 5 Sprinkle cheese over beef and place under a hot grill until just melted.

STEP 6 Plate up chipotle beef, sweet potato, avocado and sour cream. Drizzle with salsa and garnish with shallots and reserved jalapeno. Serve with corn chips and lime.