Carne asada bacon fries

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How to make Carne asada bacon fries

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:40
  • Total Time : 1:00

Ingredients

  • 200g sliced streaky bacon, thinly sliced
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 500g lean beef mince
  • 35g pkt taco seasoning
  • 1 teaspoon smoked paprika
  • 1kg bag frozen shoestring fries
  • 200g grated pizza cheese
  • 2 avocados, mashed
  • 200ml tub Bulla Creme Fraiche
  • Crispy Asian shallots, to serve
  • Hot sauce, to serve

Salsa

  • 200g sweet solantra tomatoes, chopped
  • 1 small red onion, finely chopped
  • 1-2 green chillies, seeded, finely chopped
  • 1 lime, juiced
  • 1 bunch coriander, rinsed

Method

  • Step 1 Preheat oven to 220C (200C fan-forced). Line two large oven trays with baking paper and a plate with paper towel. Heat a non-stick frying pan over a medium heat. Add the bacon and cook, stirring often for 3-5 minutes or until dark golden and crisp. Transfer bacon to paper-lined plate and set aside.
  • Step 2 Add the oil to the pan. Add the garlic and mince and brown over a medium heat for 5-10 minutes, breaking up any lumps with a wooden spoon. Reserve 1 teaspoon of taco seasoning and set aside. Add the remainder to the pan, cook, stirring for 1-2 minutes. Remove from heat.
  • Step 3 Spread the fries over the prepared trays. Spray liberally with oil spray. Sprinkle with combined taco seasoning and smoked paprika. Season with salt and pepper. Bake fries for 30-35 minutes or until golden and crisp. Toss fries halfway during cooking.
  • Step 4 Meanwhile, make the salsa. Combine tomato, onion, chilli and half the lime juice in a bowl. Mix well. Chop half the bunch of coriander and add to the salsa. Season.
  • Step 5 To assemble, divide fries between serving plates, scatter each with the bacon. Top with some mince and cheese. Place plates on a tray. Reduce oven temperature to 200 C (180C fan-forced). Bake for 5- 10 minutes to reheat and slightly melt the cheese.
  • Step 6 Combine the remaining lime juice with the mashed avocado. Top the fries with salsa and avocado. Spoon over a dollop of crème fraiche. Scatter with crispy shallots and extra coriander leaves. Serve with hot sauce if you like.

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