500g beef mince
1 tbsp tomato purée
30g taco seasoning
4 large hot baked potatoes
4 tbsp Cheddar, grated
2 spring onions, chopped
- Heat the oil in a large pan over a medium-high heat. Add the beef mince, tomato purée and taco seasoning. Stir together and cook for 6-8 minutes until completely browned throughout, stirring regularly and breaking up lumps with a wooden spoon. Drain any fat from the pan.
- With a sharp knife, cut a cross shape into the top of each baked potato, squeezing them slightly to open the cross out further.
- Top each potato with some taco beef, Cheddar and spring onions.
- Serve with salsa and sour cream.
404kcals, 9.4g fat (3.8g saturated), 34g carbs, 3g sugars, 44.2g protein, 5.2g fibre, 0.178g sodium