Crispy, oven-baked fries loaded with alllll the toppings. Yum yum! These loaded Mexican fries are a great alternative to nachos.


Difficulty: Easy
Ready In: 55 minutes
Serves: 4

Crispy, oven-baked fries loaded with alllll the toppings. Yum yum! These loaded Mexican fries are a great alternative to nachos. 




  • 2 large potatoes (i.e. Agria) (500g / 1lb 2oz)
  • 2 large red kumara (sweet potato) (500g / 1lb 2oz)
  • 2 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt


  • 1 tsp olive oil
  • 500 g prime beef mince (1lb 2oz)
  • 2 Tbsp tomato paste
  • 1 beef stock cube
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 400 g can Mexican flavoured tomatoes (14oz)
  • 1 large carrot
  • 420 g can chilli beans (14.8oz)


  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 1/3 cup lite sour cream (80ml)
  • 1 Tbsp aioli
  • 1 large avocado
  • 1 tsp lime juice (optional)
  • 2 tomatoes
  • 1 small red onion
  • 3/4 cup grated cheddar cheese (75g)
  • lime wedges (optional)
  • fresh coriander (optional)



    Preheat oven to 200ºC (390ºF) fan bake. Line a large oven tray with baking paper. Scrub potatoes and kumara. Cut into fries. Place in a large saucepan, cover with water and boil for 8 minutes. Drain well, drizzle over oil and return to the heat for 1 minute to dry out a little, shaking the pan a couple of times.

  2. Tip fries onto prepared oven tray, arrange in a single layer and sprinkle with cumin, paprika and salt. Bake for 35 minutes, until crisp and golden.


    While fries are cooking, make mince. Heat oil in a large frying pan or pot over a medium-high heat. Add the mince, breaking it up and stirring until browned. Add the tomato paste, crumbled stock cube, cumin, oregano and paprika, stirring for a couple of minutes. Tip the tomatoes in and simmer for 5 minutes, until reduced a little. Meanwhile, grate the carrot. Stir in the carrot and chilli beans, turn the heat down to medium-low and leave to simmer while you prepare the rest of the ingredients.


    Whisk together the yoghurt, sour cream and aioli, and season with a little salt and pepper. 

  5. Mash the avocado with lime juice, if using, and a pinch of salt and pepper. Roughly dice the tomatoes and finely dice the onion.

  6. SERVE

    Season fries and mince mixture with salt and pepper to taste, if needed. Top fries with mince, cheese, tomato, onion, avocado and sour cream sauce. Serve with wedges of lime and coriander, if using.

Recipe Notes

WINE MATCH: Go for a Rosé.
GLUTEN-FREE OPTION: Use a gluten-free stock cube (you can dissolve in a little boiling water first if need be). Make sure chilli beans are gluten-free, or use plain canned red kidney beans instead.
INGREDIENT SWAPS: You can use all potato or all kumara, if you prefer. If you can’t find Mexican-flavoured tomatoes, plain crushed tomatoes will be fine.
STORING AND REHEATING: Keep fries and mince separate to toppings. Reheat fries and mince in microwave, then assemble. Fries can also be reheated in the oven for maximum crispiness!