Durango
main meal
Time2 hr
Yield8 portions
Energy382 kcal
Components0
Ingredients
- 1600gpotato
- 300gpeas, frozen
- 120gchorizo
- 3single, 5gchilli, green finger
- 30mlscallion≈ 15 g scallion
- 400gchopped tomatoes
- 150gmayonnaise, light
- 20mllime juice≈ 20 g lime juice
- 0.5tspsalt
- 0.5tspspice, pepper
- 2tspspice, chili powder
- 0.5tspmonosodium glutamate
- 120gcheese, cheddar
Instructions
Durango Potato Casserole
Process
- Prep
- Boil the potato until tender -- but definitely needs to retain some bite
- Boil the peas
- Fried stuff
- Fry the chorizo until tender
- Add the chillis and scallions, 1 minute
- Add the potato, stir until well covered, then remove from heat
- Combine the potato mixture with the chopped tomatoes
- Combine the creamy stuff together
- Mix one into the other
- Spread in a baking dish
- Top with cheddar
- Bake 30 minutes at 175C
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 382 | 3057 |
| Protein | 14.1 | 112.7 |
| Carbohydrates | 42.1 | 336.8 |
| Total Sugars | 5.9 | 47.4 |
| Free Sugars | 1.2 | 9.5 |
| Fat | 16.7 | 133.7 |
| Saturated Fat | 5.9 | 47.0 |
| Fibre | 7.6 | 60.5 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.6 | 12.5 |
| Iron | 2.16 | 17.3 |
| Calcium | 149 | 1190 |
| Vitamin B12 | 0.772 | 6.18 |
| Omega 3 | 0 | 0 |
| Magnesium | 56.8 | 454 |
| Potassium | 1060 | 8450 |
| Caffeine | 0 | 0 |
| Cost | £0.69 | £5.48 |