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Method

  1. Method

  2. Place the halved sweet potatoes on a baking tray and spray or brush with oil. Bake at 190°C for 35-45 minutes or until tender.
  3. Heat oil in a large pan over medium high heat. Add vegetables and cook for 5 minutes, then add mince and cook until sealed.
  4. Stir in KNORR Rich Brown Gravy, 300ml water and KNORR Mexican Chunky Salsa and bring to the boil. Season and simmer until sauce has reduced, then stir through Mexican bean mix.
  5. Heat 500ml water in a saucepan and add KNORR Rich Brown Gravy, whisk and bring to boil, simmer for 2 minutes or until thickened.
  6. When tender, transfer sweet potatoes to serving plates. Spoon over Mexican beef mince mixture.
  7. To Serve

    Serve with extra KNORR Rich Brown Gravy and mashed avocado.