For the Fries:

• 4-5 medium-large Potatoes
• Olive oil 
• Salt and pepper

Topping:

• 2 Tbsp Olive oil 
• 4 Tbsp The Friendly Food Co. Na’Cho Problem Spice Mix 
• 450g Beef mince (use vegetarian mince for a plant-based option)
• ½ cup chopped tomatoes 
• 1 cup grated cheese 

To serve:

• 160g Sour cream (use mayonnaise for a dairy free option) 
• 1x Jalapeno, finely sliced (optional) 
• ½ cup Coriander, chopped

1. Pre-heat the oven to 180°C
2. Cut the potatoes into chips, spread evenly on a baking tray, drizzle with oil and season generously with salt and pepper. Bake for 30 – 40 minutes until golden and tender. 
3. Whilst your chips are cooking, prepare your mince. Heat olive oil in a pan over high heat. Add the Na’cho Problem seasoning and cook for 1 minute or until fragrant. Add the mince, breaking it up in the pan, cook for 5 minutes. Add the chopped tomatoes and simmer for another 5 minutes. 
4. Once the chips are cooked, spread the mince over the top of the fries, sprinkle evenly with cheese. Grill for 5 minutes until the cheese is melted. 
5. Serve your loaded fries with a dollop of sour cream, chopped jalapenos if using and coriander.