Loaded fries with minced beef

Ingredients

• 800 gsweet potato fries
• 30 gcornflour
• 30 mlextra-virgin olive oil
• 30 gsalt-free burrito and nacho seasoning mix
• 500 gtomatoes on the vine
• 1red onion
• 300 gminced beef
• 45 gbutter
• 1 tinkidney beans
• 1 tinsweetcorn
• 30 gplain flour
• 300 mlsemi-skimmed milk
• 170 gCheddar
• 5 mlnutmeg
• 125 gsoured cream
• to tastepepper
• to tastesalt

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220 °C.

2. 2

   Season the fries

   Toss the sweet potato fries in a bowl with the cornflour, olive oil and 1 tbsp of the burrito and nacho seasoning mix.

3. 3

   Roast the fries

   Spread the fries on a baking tray lined with baking paper and roast for 20 minutes, turning them halfway through.

4. 4

   Chop the vegetables

   Dice the tomatoes into pieces of about 1 cm. Finely chop the red onion, then mix both in a small bowl.

5. 5

   Brown the beef

   Heat 1 tbsp olive oil in a frying pan and cook the minced beef, breaking it up as it browns. Rinse the kidney beans and sweetcorn.

6. 6

   Add beans and corn

   Stir the remaining seasoning mix and 15 g butter into the beef and cook briefly. Mix in the kidney beans and sweetcorn.

7. 7

   Start the cheese sauce

   Melt the remaining butter in a saucepan. Stir in the flour and cook for 1 minute, then pour in the milk and whisk until smooth.

8. 8

   Finish the sauce

   Coarsely grate the Cheddar and add it in batches, stirring until the sauce is smooth. Season with nutmeg, pepper and salt.

9. 9

   Assemble the fries

   Put the sweet potato fries in a large serving dish. Spoon over the beef, kidney beans, sweetcorn, tomato and red onion. Pour on the cheese sauce and finish with the soured cream.

What are loaded fries?

Loaded fries are a casual dish of chips piled with toppings and sauces, often served as a sharing plate or a filling main. This version uses sweet potato fries and brings together seasoned beef, beans, corn and a creamy cheese sauce.

The recipe is presented as one of Jet’s favourite comfort foods. Its mix of hot, savoury toppings with fresh tomato and onion gives each serving a range of textures and flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1110 calories, 43g protein, 115g carbs, 57g fat.

The sweet potato fries, flour, beans and sweetcorn provide most of the carbohydrates, while the beef and Cheddar contribute protein. Butter, oil, Cheddar and soured cream account for much of the fat. Serve with a generous green salad to add a fresh contrast to the rich toppings.

Getting the fries ready

Cornflour: tossing it with the fries helps form a coating as they roast. Spread the fries out on the tray so they roast rather than sit crowded together.

Turning: give the fries a toss halfway through the 20-minute roasting time so they cook more evenly.

The beef and toppings

Minced beef: break it into small pieces as it cooks, then briefly fry it with the remaining seasoning and butter before adding the beans and corn.

Fresh vegetables: keep the tomato and finely chopped red onion in a separate bowl until assembly. Their cool, juicy bite contrasts with the warm toppings.

Making a smooth cheese sauce

Flour and milk: cook the flour in the melted butter for a minute, then whisk in the milk to make a smooth base. Whisk steadily as you pour to help prevent lumps.

Cheddar: add the grated cheese in batches and stir until each addition melts into the sauce. Season with nutmeg, pepper and salt once the sauce is smooth.

How to tell when it is ready

Fries: they should be hot through and starting to brown at the edges after roasting. If they need more time, check them frequently so the thinner pieces do not overcook.

Sauce: it is ready when smooth and pourable, with no visible pieces of unmelted Cheddar. Assemble just before serving to keep the fries from sitting under the sauce for too long.

Serving the dish

Layer the beef mixture and fresh vegetables over the fries, then pour over the cheese sauce and add the soured cream. Serve straight away while the fries and sauce are warm.

A crisp green salad or simply dressed leaves make a fresh side alongside this rich, substantial dish.

Recipe notes & tips

• Use a large baking tray and leave space between the fries for better browning.
• Grate the Cheddar before you start making the sauce so it is ready to add in batches.
• Rinse and drain the kidney beans and sweetcorn well before stirring them into the beef.
• Keep the tomato and onion separate until assembly to preserve their fresh texture.
• Serve as soon as the toppings are added so the fries do not soften under the sauce.

Variations

• Add jalapeños: scatter sliced jalapeños over the assembled fries for a sharper kick.
• Use another cheese: replace some or all of the Cheddar with a good-melting cheese.
• Make it vegetarian: swap the minced beef for extra beans and use the same seasoning.
• Add coriander: finish with chopped fresh coriander for a bright herbal note.
• Bring extra crunch: add sliced spring onions just before serving.

Common mistakes to avoid

• Crowding the tray: the fries can steam instead of browning, so spread them out.
• Skipping the halfway turn: fries may cook unevenly, so toss them once during roasting.
• Adding the milk too quickly: the sauce can become lumpy, so pour it in while whisking.
• Adding all the cheese at once: it may not melt evenly, so stir it in batches.
• Assembling too early: the fries soften as they sit under the toppings, so build the dish just before serving.

How to store

Store leftover toppings and fries in separate airtight containers in the fridge for up to 2 days. Reheat the fries and beef mixture until hot, warm the cheese sauce gently while stirring, then assemble; the fries may be softer than freshly roasted.

Frequently asked questions