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Mexican Beef Loaded Wedges

Mexican Beef Loaded Wedges

with Spring Onion, Lime & Cheese

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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.

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)

Bell Pepper

1 unit(s)

Carrot

1 unit(s)

Garlic

240 grams

Beef Mince

1 pot(s)

Mexican Spice

1 pack(s)

Tomato Passata

1 sachet

Beef Stock Powder

1 pack(s)

Black Beans

60 grams

Cheddar Cheese

(ContainsMilk)

1 unit(s)

Spring Onion

½ unit(s)

Lime

Not included in your delivery

150 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3146 kJ
Energy (kcal)752 kcal
Fat31.0 g
of which saturates14.0 g
Carbohydrate69 g
of which sugars14.0 g
Protein47 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Grater
Knife
Peeler
Sautépan or large frying pan
Spoon
Sieve
Oven dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

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. Cut the lime into wedges for squeezing over.

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

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...!