Beef Mince Grill Packets with Potatoes and Corn

Juicy beef mince meets potatoes, bell pepper, zucchini and corn, all cooked in foil and topped with melted cheddar. Served with a fresh chive yogurt.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 600 g beef mince
• 800 g waxy potatoes
• 2 pc red bell pepper
• 2 pc zucchini
• 1 pc red onion
• 2 pc garlic cloves
• 1 can canned corn kernels
• 2 tbsp tomato paste
• 1 tbsp honey
• 1 tsp smoked paprika powder
• 2 tbsp cooking oil
• 100 g cheddar, grated
• 200 g plain yogurt
• 1 bunch chives
• salt
• pepper

Method

1. Preheat the grill to medium heat, about 200 °C. Lay out four large sheets of aluminum foil and fold each one double.
2. Wash the potatoes and cut them into slices about 1 cm thick. Parboil the slices for 5 minutes in salted water and drain well.
3. Deseed the bell pepper and cut into pieces, slice the zucchini and cut the onion into wedges. Finely chop the garlic and drain the corn.
4. Mix the beef mince thoroughly with tomato paste, honey, smoked paprika powder, garlic, salt and pepper, then divide into four portions.
5. Toss the potatoes, precooked vegetables and corn with the cooking oil, salt and pepper and spread them over the foil. Place one portion of mince on each and sprinkle with cheddar.
6. Seal the packets tightly and grill for 25 to 30 minutes, until the potatoes are soft and the mince is cooked through.
7. Stir the plain yogurt together with the finely snipped chives, salt and pepper.
8. Open the grill packets carefully and serve hot with the chive yogurt.