WHAT YOU'LL NEED
- 4 potatoes (700 g), washed
- 2 teaspoons oil
- 500 g lean beef mince
- 1 packet Continental Recipe Base Rich Beefy Mince
- 1 x 130 g can corn kernels, drained
- 1 carrot, diced
- 1 cup (250ml) water
- 1 cup grated tasty cheese
- 1 tablespoon coarsely chopped parsley
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
675kcal
Energy (kJ)
2821kJ
Protein (g)
44.8g
Carbohydrate incl. fibre (g)
40.3g
Carbohydrate excl. fibre (g)
36.3g
Sugar (g)
3.3g
Fibre (g)
4.0g
Fat (g)
37.2g
Saturated fat (g)
20.3g
Unsaturated fat (g)
8.3g
Monounsaturated fat (g)
6.0g
Polyunsaturated fat (g)
2.1g
Trans fat (g)
0.8g
Cholesterol (mg)
166mg
Sodium (mg)
982mg
Salt (g)
2.46g
Vitamin A (IU)
2604IU
Vitamin C (mg)
30.4mg
Calcium (mg)
40mg
Iron (mg)
4.19mg
Total
2700kcal
11283kJ
179.3g
161.3g
145.4g
13.1g
15.9g
148.6g
81.2g
33.2g
23.9g
8.5g
3.1g
662mg
3930mg
9.83g
10417IU
121.5mg
161mg
16.75mg
Let's Get Cooking
- 1 Preheat oven to 180ºC.
- 2 Wrap the potatoes in foil and place into the centre of the oven, allow to bake for 40-45 minutes or until cooked through.
- 3 Meanwhile, heat the oil in a fry pan or saucepan and brown mince. Add the Recipe Base, corn kernels, carrot and water, stir well. Cover and simmer gently for 15 minutes, stirring regularly, until minced is cooked. Keep warm.
- 4 Remove potatoes from foil and cut a cross in the top of each one, press sides to open and generously fill with the mince. Top with cheese and parsley. If desired, place under a preheated grill to melt the cheese until golden brown.
- 5 Serve this beef mince recipe with a garden salad