Taco-loaded potatoes

Here, I've opted for all the classic taco flavours. It's delicious - and leftovers taste even better the next day.

Prep: 10 minutes

Cook: 20 minutes

Serves 4

Ingredients:

• 800g (1¾ lb) potatoes, diced into 2m (3/4in) cubes (I used Maris Piper)
• 2 tsp smoked paprika
• 1½ tsp garlic granules
• 1 tsp dried parsley
• 1 red onion, finely diced
• 1 red (bell) pepper, finely diced
• 3 garlic cloves, minced
• 500g (1lb 2oz) lean beef mince (ground beef)
• 25g (scant 1oz) taco seasoning
• 100g (3½ oz) shop-bought salsa
• 1 beef stock cube
• 80g (2¾ oz) reduced-fat Cheddar

For the sauce

• 5 tbsp light mayonnaise
• 3 tbsp low-fat sour cream
• 2 tsp taco seasoning
• Juice of ½ lime

Method:

1. In a bowl, toss the cubed potatoes with the smoked paprika, garlic granules, and dried parsley, mixing well to coat.
2. Air-fry at 200℃ (390°F) for 15-20 minutes, shaking every 5 minutes. Don't overcrowd your air-fryer, or they will take longer to cook - use both drawers if you have them or cook in batches. Alternatively, cook in an oven preheated to 220°C (200℃ fan/425°F/Gas 7) for 20 minutes or until crispy, turning halfway through.
3. Meanwhile, spray a large frying pan with oil and fry the onion and pepper over a low-medium heat for a few minutes to soften. Add the minced garlic and beef, and fry for 3-4 minutes until browned, breaking up the meat with a spoon. Stir in the taco seasoning and salsa, then crumble in the beef stock cube, stirring it in with a dash of boiling water.
4. Combine the taco sauce ingredients in a bowl with 1 tablespoon water. Mix well and set aside.
5. When everything is ready, tip the crispy potatoes into a heatproof dish and top with the beef mixture, followed by the cheese. Grill (broil) on high for 1-2 minutes to melt the cheese. Finally, drizzle over your sauce and serve.

Tip: Serve with lime wedges for squeezing to give it extra zing.