Mexican Beef Loaded Wedges
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Mexican Beef Loaded Wedges

Mexican Beef Loaded Wedges

with Lime and Spring Onion

This Mexican Beef Loaded Wedges is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:
Family Friendly
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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Bell Pepper

(May contain Celery)

1

Carrot

1

Garlic Clove

240

Beef Mince

1

Mexican Spice

Mexican Style Spice Mix

1

Tomato Passata

1

Beef Stock Powder

1

Black Beans

60

Mature Cheddar Cheese

(Contains Milk)

1

Spring Onion

½

Lime

Not included in your delivery

150

Water

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Nutritional information

Energy (kcal)743 kcal
Energy (kJ)3110 kJ
Fat31.1 g
of which saturates14.4 g
Carbohydrate71 g
of which sugars13.2 g
Protein44.3 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Chopping Board
Knife
Garlic Press
Grater
Grill Pan
Spoon
Measuring Cups
Sieve
Oven dish
Plate

Instructions

Roast the Wedges
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.

Prep and Cook!
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.

Simmer the Sauce
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.

Finish the Prep
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.

Grill Until Bubbling
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.

Finish and 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...!