Mexican chilli bowl with crispy jacket wedges

Make a tasty treat for Bonfire Night (and beyond!) with this easy solution for a fun family supper.

Serves: 4
Cals per serving: 580
Fat per serving: 19.46g

What you need:

• 4 large baking potatoes, each cut into 8 wedges
• 500g extra lean minced beef
• 1 x 500g jar Uncle Ben's Mild or Medium Chilli con Carne
• 1 tbsp olive oil
• 100g low fat soft cheese with garlic & herbs
• 100g low fat natural yogurt
• 2 tbsp chopped fresh chives
• 1 red and 1 yellow pepper, deseeded and cut into pieces

What you do:

1. Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Put the potato wedges into a roasting pan, add the olive oil and season with salt and pepper. Toss to coat, then roast for 40 minutes, turning after 20 minutes.
2. Whilst the potatoes are cooking, heat a large frying pan and add the minced beef, a handful at a time, cooking it until seared and browned. Tip in the jar of Uncle Ben's Chilli con Carne, stir well, then reduce the heat and simmer for 20-25 minutes.
3. Meanwhile, make the dip by mixing together the soft cheese, yogurt and chives.
4. Serve the chilli in bowls with the jacket potato wedges, accompanied by the dip and pepper pieces.

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