Tangy Tomato Loaded Fries

These Tangy Tomato Loaded Fries will keep the kids, friends and family wanting more!

This recipe was made for us by Perth Insta-Foodie Jo or @_jos_kitchen, you can follow her here.

Oven baked chips seasoned with Tucker Fresh Selections Tangy Tomato Chip Salt, topped with homemade beef n beans, cheese, sour cream, jalapeño and fresh tomatoes. Cooked and footy ready in only 30 minutes!

Download the recipe card here, or follow along on Jo’s Instagram page.

Serves 4.


1kg packet of your favourite frozen chips (I used beer battered chips)
2 tablespoons Tucker Fresh Selections Tangy Tomato Chip Salt
1 tablespoon olive oil
500g beef mince
200g red kidney beans, rinsed
1 ½ teaspoons mexican chilli powder
1 teaspoon dried oregano
2 tablespoons tomato paste
⅔ cup Community Co Passata
1 punnet cherry tomatoes, chopped
¼ red onion, finely diced
1 cup Community Co shredded mexican blend cheese
2 fresh jalapeño, sliced (optional)
Sour cream
Salt & pepper for seasoning


Preheat oven to 220°C

Prepare a baking tray and add frozen chips. Season with the Tangy Tomato Chip Salt and bake as per instructions on packet until cooked, golden and crispy.

While chips are cooking, make the beef n beans.

Heat olive oil in a large nonstick pan and cook mince until browned, breaking up and large pieces. Add in the chilli powder, oregano, tomato paste, passata and beans. Season with salt and pepper. Bring to a simmer for 5 minutes or until sauce reduces by half and thickens.

In a bowl, combine chopped tomatoes and onion, season with salt and pepper.

Place cooked chips in a serving bowl, top with half the cheese, add the beef n beans, sour cream, the rest of the cheese, sliced jalapeno and scatter the chopped tomatoes.