4 servings
Prep: 30 mins
Raise up the heat with these chilli-topped potatoes.
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Ingredients (11)
45 ml | sunflower oil |
500 g | chicken mince |
1 | onion — chopped |
410 g | red kidney beans |
410 g | sweetcorn — tinned, drained |
2 | tomatoes — peeled and diced |
5 ml | cayenne pepper |
500 ml | water |
sea salt and freshly ground black pepper | |
4 | potatoes — large, sliced |
shredded cheddar cheese and sour cream |
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