Mexican Beef Loaded Wedges
with Cheddar Cheese, Spring Onion and Lime
- Milk
- May contain traces of allergens
- Celery
We love good Mexican Beef Loaded Wedges with Cream and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Ingredients
240
British Beef Mince
1
Mexican Spice
1
Beef Stock Powder
1
Tomato Passata
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains: Milk)
1
Spring Onion
1
Black Beans
½
Lime
Mexican Style Spice Mix
1
Bell Pepper
(May be present: Celery)
1
Carrot
450
Potatoes
Not included in your delivery
150
Water
Nutrition Values
Cooking Steps
Preheat your oven to 200℃.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, 25-30 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, stirring occasionally.
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.Cut the lime into wedges for squeezing over.
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.
Finish with a sprinkle of spring onion and lime wedges for squeezing. Pop in the middle of the table and dig in. Have plenty of napkins close to hand, it could get messy...!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Rich, well-spiced, and satisfying — the lime finish adds a welcome brightness that several cooks highlighted. Some found the spice level mild and would welcome a little more heat.
- Ease of prep: Straightforward to follow with simple steps, though the overall cook time can run closer to 45–50 minutes than the suggested 40.
- Suggestions: Parboil the wedges for 3–5 minutes before roasting to help them cook through and stay crispier; serve the beef mixture alongside rather than on top to keep the wedges from going soggy. Adding a dollop of sour cream or crème fraîche, or a sprinkle of extra chilli powder, cumin, or paprika, can lift the flavour noticeably.
- Next-day meals: The beef mixture keeps well and makes a generous amount — leftovers work nicely in a jacket potato with sour cream the following day.
- Portions: The recipe is filling and yields more than expected; some cooks stretched it to three or four portions, making it good value for a family meal.
