Mexican Beef and Baby Kumara with Chipotle Sauce

Mexican Beef and Baby Kumara with Chipotle Sauce

Ready in 35 minutes Serves 2
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, March 24, 2019.



  • 400g kumara

Mexican Beef

  • 1 carrot
  • 1 pack beef mince
  • 1 pack Mexican spice
  • 2 Tbsp tomato paste
  • ½ pack chipotle sauce
  • ¾ cup beef stock


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

To Serve

  • ½ cup grated cheese
  • 125g sour cream


  1. Cook kumara Preheat oven to 220°C. Cut 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 pot of salted water to the boil.
  2. Cook beef Grate carrot. Heat a drizzle of oil in a fry-pan on high. Cook beef mince for about 4 minutes, until browned. Add carrot, Mexican spice and 1 tsp 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 bowl. Finely shred lettuce and add to bowl along with remaining chipotle sauce and mayo. Toss and season to taste.
  5. Serve kumara topped with Mexican beef mince, cheese and sour cream. Serve salad on the side.