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Mexican Beef Loaded Wedges

Mexican Beef Loaded Wedges

with Zesty Cream, Peppers and Carrots

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For a quick and delicious mid-week treat, our loaded potato wedges are the perfect recipe. Chunky potato wedges are roasted until crispy before being topped with a rich beef mince sauce packed with peppers, carrots, black beans and our special Mexican seasoning. Finish off the dish by topping with cheddar cheese and popping the whole dish under the grill until golden and bubbling. This dish is guaranteed to take centre stage at any table.

Tags:Spicy
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Potatoes

1 unit(s)

Red Pepper

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

240 grams

Beef Mince

1 pot(s)

Mexican Spice

1 pack(s)

Tomato Passata

1 sachet(s)

Beef Stock Powder

1 pack(s)

Black Beans

1 block(s)

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Spring Onion

½ unit(s)

Lime

150 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

150 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3460 kJ
Energy (kcal)827 kcal
Fat40.0 g
of which saturates20.0 g
Carbohydrate69 g
of which sugars15.0 g
Protein45 g
Salt2.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Frying Pan
Garlic Press
Grater
Spoon
Bowl
Sieve
Zester
Baking Dish
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat your oven to 220℃. Chop the potatoes into 2cm wide wedges (no need to peel!) Put on a large roasting tray, drizzle with oil and season with salt and pepper. Toss together, spread out in a single layer and roast on the top shelf of your oven until golden and crispy, 30-35 mins. Turn halfway through cooking.

2

Meanwhile, halve the pepper and remove the core and seeds. Slice into thin strips. Trim, then coarsely grate the carrot (no need to peel!). Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks.

3

Add the carrot and pepper to the pan along with the Mexican spice and garlic. Cook for a couple of minutes then add the tomato passata, water (see ingredients for amount) and stock powder. Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick and tomatoey, 10-12 mins, stirring occasionally.

4

While everything is cooking, drain and rinse the black beans in a sieve, then stir into the beef. Grate the cheddar cheese, trim the spring onion and thinly slice, keep to one side. Zest then cut the lime into wedges. In a small bowl, mix the soured cream with the lime zest, season with salt and pepper.

5

When the wedges are ready, transfer to an ovenproof dish and put your grill on high. When your beef mix is thick and saucy, season to taste with salt and pepper. Spoon it on top of the wedges. Sprinkle on the Cheddar cheese and pop under the grill. Grill until the cheese is golden and bubbly, 2-3 mins. Get ready to serve.

6

Drizzle half the zesty cream over the top and finish with a sprinkle of spring onion and lime wedges for squeezing. Pop in the middle of the table with the remaining zesty cream alongside and dig in. Have plenty of napkins close to hand, it could get messy...!