Cheesy Spiced Lean Beef Loaded Naans
with bell pepper and side salad5.0(9)
Calories
:Â
751 kcalProtein
:Â
49.6g proteinTotal
:Â
20 minutesDifficulty
:Â
EasyQuick
Family Friendly
Allergens:
- Wheat
- Milk
- Mustard
- Sulphites
Pork mince and bell peppers are flavoured with a blend of Mexican-inspired spices in this loaded naan recipe. A few things help to elevate it to new heights: a finishing drizzle of balsamic glaze and a hearty helping of delicious Ballymaloe relish.
Ingredients
Serving amount
2 unit(s)
Naan
(Contains: Wheat, Milk)
1 unit(s)
Bell Pepper
40 grams
Salad Leaves
1 tin(s)
Tomato Paste
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
2 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Onion
2 sachet(s)
Mexican Style Spice Mix
50 grams
Grated Cheese
(Contains: Milk)
240 grams
Irish Lean Beef Mince
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3143 kJ
Energy (kcal)751 kcal
Fat18.5 g
of which saturates8.2 g
Carbohydrate95.6 g
of which sugars29.1 g
Dietary Fiber7.9 g
Protein49.6 g
Salt3 g
Potassium194.4 mg
Calcium7.2 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Place a large pan over medium-high heat (without oil).
- Once hot, add the pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Break the mince up with a spoon as it cooks. Season to taste with salt and pepper.
NOTE: Swapping to lean beef? Follow the recipe as written, replacing ‘pork’ with 'beef' where necessary.
2
- Meanwhile, halve, peel and thinly slice the onion. Halve and deseed the pepper. Slice into thin strips.
- Add the pepper and onion to the pork and fry for 4-5 mins.
- Add the Mexican spice and fry until fragrant, 1 min.
- Stir in the tomato paste, ½ tsp sugar (per 2P) and 75ml water (per 2P).
- Lower the heat to medium and simmer until thickened slightly, 3-4 mins. Stir occasionally to prevent sticking. Season to taste with salt and pepper.
3
- Place the naans on a lined baking tray and distribute the pork evenly between them, leaving a 1cm border around the edge as the crust.
- Sprinkle over the cheese and pop into the oven.
- Bake until the cheese is melted, 4-6 mins.
- Just before serving, toss the salad leaves with a drizzle of oil and half the balsamic glaze.
- Season to taste with salt and pepper.
4
- Divide the loaded naans between plates.
- Top with a drizzle of remaining balsamic glaze.
- Spoon over the Ballymaloe relish.
- Scatter a little salad on the naans and serve the remaining salad alongside.
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