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.
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ShareIngredients
4 kumara
scrubbedolive oil
salt and pepper
1 Tbsp olive oil
1 finely chopped onion
500g Quality Mark beef mince
taco seasoningi
Mexican flavoured packet mix400g canned chopped tomatoes
1 can Mild Mexican flavoured beans in sauce
1 cup frozen mixed vegetables
carrot, pea and corn mix
1 cup grated cheese
cheddar or colby1 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.
