Baked kūmara with Mexican beef and beans

A no-fuss dinner for the family

Serves

4 - 8

Prep Time

10 mins

Cook Time

1 hr

This easy, family-friendly dinner is a real weeknight winner. Roasted kūmara are stuffed with a hearty Mexican-style beef and bean mix, loaded with hidden veggies and topped with melty cheese, creamy guacamole, and a dollop of yoghurt or sour cream. It’s colourful, comforting, and fun for everyone to dig into. Best part? The beef mixture makes extra, so you’ve got the base ready to go for nachos, quesadillas, or rice bowls later in the week. You can even freeze the fully assembled kūmara - just reheat and add the fresh toppings when you’re ready to serve.

Roz McIntosh

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Ingredients

For the kūmara

4 kumara
scrubbed
olive oil
salt and pepper

For the Mexican beef and beans

1 Tbsp olive oil
1 finely chopped onion
500g Quality Mark beef mince
nacho seasoningi
Mexican flavoured packet mix
400g canned chopped tomatoes
1 can Mild Mexican flavoured beans in sauce
1 cup frozen mixed vegetables
carrot, pea and corn mix

For the toppings

1 cup grated cheese
cheddar or colby
1 ripe avocado
½ a lime juice
2 Tbsp plain yoghurti
salt and pepper
to taste

Method

Preheat the oven to 200°C. Pierce the kūmara all over with a knife. Place them on a tray for 50–60 minutes or until soft inside.

While the sweet potatoes roast, heat olive oil in a large pan over a medium heat. Sauté onion and garlic for 3–4 minutes until soft. Add beef mince and cook until browned.

Stir in the packet of Mexican nacho seasoning. Cook for 1–2 minutes, then add chopped tomatoes, Mexican beans (with sauce), and frozen carrot, pea & corn mix. Simmer uncovered for 15–20 minutes until thick and saucy.

In a bowl, mash the avocado with a fork and mix with lime juice and a pinch of salt.

To assemble, cut the kūmara in half lengthways and fluff up the insides. Spoon over the beef and bean mixture, sprinkle with cheese, and return to the oven for 5 minutes to melt the cheese.

Top with a spoonful of creamy guacamole and a little dollop of sour cream.

Serve each stuffed kūmara with a side of fresh green salad.

This recipe makes extra so it is perfect for nachos, quesadillas, or rice bowls later in the week. You can also freeze the assembled kumara, just add the guacamole and sour cream after they have been defrosted and reheated.

Make it your own

Swap sweet potatoes for regular potatoes if you've got them on hand.
Use lamb mince instead of beef for a Kiwi twist.
Out of nacho seasoning? Use 1 Tbsp of ground cumin, 1 tsp smoked paprika and a pinch of chilli.
Frozen or canned corn, black beans or chopped spinach work well too.
Not a fan of guacamole? Try tomato salsa or a squeeze of lime over the top.

Time-saving tips

Bake the sweet potatoes in advance and keep them in the fridge for up to 3 days.
Make a double batch of the beef and beans mix and freeze half.
Reheat leftover filling for a fast lunch with rice or inside a wrap.
Set up a toppings bar so everyone can build their own.