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Mexican Beef Loaded Wedges

Mexican Beef Loaded Wedges

with Zesty Cream

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We love good Potato Skins with Spinachy Beef and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Preparation Time40 minutes
Difficulty levelLevel 2
serving amount
serving amount

1 pack(s)


1 unit(s)

Red Pepper

1 unit(s)


1 unit(s)

Garlic Clove

250 grams

Beef Mince

1 pot(s)

Mexican Spice

1 pack(s)

Tomato Passata

½ sachet

Beef Stock Powder

1 pack(s)

Black Beans

1 block(s)

Cheddar Cheese


1 unit(s)

Spring Greens

1 unit(s)


1 pack(s)

Soured Cream


Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional information
Energy (kJ)3481 kJ
Energy (kcal)832 kcal
Fat36.0 g
of which saturates19.0 g
Carbohydrate75 g
of which sugars17.0 g
Protein49 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Baking Tray
Frying Pan
Cutting board

Preheat your oven to 220°C. Chop the potatoes into 2cm wide wedges (no need to peel). Put on a large baking 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.


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.


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. Stir occasionally.


Whilst everything is cooking, drain and rinse the black beans in a sieve and stir into the beef. Grate the cheddar cheese, trim the ends from 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 and a pinch of salt and pepper.


When the wedges are ready, transfer to an ovenproof dish and switch your oven to grill. Set it to high. When your beef mix is thick and saucey 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.


Drizzle half the zesty cream over the dish 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...!