I love potato. Like, love-love potato. Whenever I think of potato I have a Bubba Blue moment, mentally writing an ode to its versatility;
You can barbecue it, boil it, broil it, bake it, saute it. Pan fried, deep fried, stir fried. There’s baked potato, mash potato, potato gratin. Potato chips, potato crisps, potato skins. I digress.
So, I eat a lot of potato – and I’m OK with it.
Here is a lazy girls super delicious Mexican potato (which I have made in bulk and will be having every night this week, aka #thesinglelyfe). And we all love a little comfort food now that the weather is FINALLY cooling down.
You will need:
- Medium sized washed potato(es)
- Mince (I prefer beef)
- Natural yoghurt (or sour cream)
- Kidney or black beans
- Grated cheese
- Eschallots
- Taco seasoning
Optional fresh veges (if you’re feeling super healthy or trying to impress someone other than yourself:
- Grape tomatoes
- Baby spinach
- Red capsicum
- Avocado
- Coriander
Make it happen:
- Brown off mince in a pan, add taco seasoning. If you like a ‘wetter’ mix, add some water and let it simmer. I like mine dry and a little crispy – I will leave to cook longer without adding water. Add kidney / black beans to the mince towards the end of the cooking process – be sure to strain first.
- Bring water to a boil to steam potatoes. Take your potato and pierce all over with a fork. Cook for approx 10 minutes until soft.
- Chop all your fresh ingredients while the above is happening.
- Place cooked potato in bowl and slice to open.
- Add grated cheese and mince, followed by yoghurt and salad dressings of your choosing.
When making this in bulk, I will pack the potato, mince and cheese in individual containers, ready for re-heating. All vegies are pre-chopped and stored separately, ready to add. Dinner took me less than five minutes, and three of that was heating!
That’s it! Buen provecho!
lazygirl 