Beef Chili and Roasted Potato Hash Bowls
with Sour Cream and Bell Peppers- Milk
- Mustard
- Milk
- Sulphites
- May contain traces of allergens
- Mustard
- Tree nuts
- Fish
- Egg
- Sesame
- Crustaceans
- Gluten
- Soy
- Wheat
Ingredients: Yellow potato • Ground beef • Green pepper • Roma tomato • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Green onion.
250 g
Ground Beef
350 g
Yellow Potato
1 unit(s)
Green Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
()
43 mL
Sour Cream
( )
2 tbsp
Tomato Sauce Base
()
1 tbsp
Tex-Mex Paste
( )
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1-inch pieces.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Cut tomato into 1/4-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 2 min, breaking up beef into smaller pieces, until beef begins to brown. (NOTE: Beef will finish cooking in step 4.)
- To the pan with beef, add peppers. Season with salt and pepper.
- Cook for 3-4 min, stirring often, until peppers are tender-crisp and beef is cooked through.**
- Reduce heat to medium-low, then add tomato sauce base and Tex-Mex paste. Stir to combine.
- Add 1/2 cup (1 cup) water. Bring to a simmer. Cook for 3-5 min, stirring occasionally, until chili thickens slightly.
- Remove from heat. Season with salt. Cover to keep warm.
- Divide roasted potatoes between bowls.
- Top with chili, cheese, tomatoes, sour cream and green onions.
If you've opted to get beef, add 1/2 tbsp (1 tbsp) oil to the pan, then add beef. Cook beef in the same way the recipe instructs you to cook the turkey.**
- Flavor: Tasty but mild; some suggest adding jalapeños or extra seasonings for more kick.
- Ease of prep: Simple and quick to prepare, making it a perfect midweek meal.
- Suggestions: Consider adding more tomatoes and green onions for freshness; use less Tex-Mex paste for a milder spice level.
- Portions: Several reviewers noted insufficient potatoes; consider supplementing with additional vegetables or rice.
