Mexican Beef and Baby Kumara with Chipotle Sauce

Mexican Beef and Baby Kumara with Chipotle Sauce

Ready in 35 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 24, 2019.



  • 800g baby kumara

Mexican Beef

  • 2 carrots
  • 1 pack beef mince
  • 1 pack Mexican spice
  • 70g tomato paste
  • ½ pack chipotle sauce
  • 1½ cups beef stock


  • 250g frozen corn
  • ½ cos lettuce
  • Remaining chipotle sauce
  • 2 Tbsp mayo

To Serve

  • 1 cup grated Colby cheese
  • 125g sour cream

Have Handy

  • Oil
  • Salt & Pepper


  1. Cook kumara Preheat oven to 220°C. Cut baby kumara in half lengthways and toss on a lined tray with a drizzle of oil. Season and roast for 20-25 minutes, until tender. Turn once during cooking. Bring a medium pot of salted water to the boil.
  2. Cook beef Grate carrots. Heat a drizzle of oil in a fry-pan on high. Cook beef mince for about 4 minutes, until browned. Add carrots, Mexican spice and 1 teaspoon of salt to pan and cook for 2 minutes, until fragrant.
  3. Add tomato paste, first measure of chipotle sauce and stock to pan and cook for about 2 minutes, until sauce has reduced and thickened slightly. Season to taste.
  4. Make salad Add corn to pot of boiling water and cook for about 3 minutes, until tender. Drain and place in a large bowl. Finely shred lettuce and add to bowl along with remaining chipotle sauce and mayonnaise. Toss and season to taste.
  5. Serve baby kumara on plates and top with Mexican beef mince, a sprinkle of cheese and a dollop of sour cream. Serve salad on the side.

Nutritional Information

Energy 3031 kj
724 kcal
Protein 34.1g
Carbohydrate 50.4g
Fat 42.0g