Mexican Style Beef Loaded Wedges

Mexican Style Beef Loaded Wedges

Name: Mexican Style Beef Loaded Wedges with Cheddar, Black Beans and Pepper
Total time: 40 min
Yield: 2
Cuisine: Mexican
Ingredients: 450 Potatoes; 1 Bell Pepper; 1 Carrot; 1 Garlic Clove; 240 Beef Mince; 1 Mexican Style Spice Mix; 1 Tomato Passata; 10 Beef Stock Paste; 1 Black Beans; 60 Mature Cheddar Cheese; 1 Spring Onion; ½ Lime; 150 Water

with Cheddar, Black Beans and Pepper

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

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 time

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Bell Pepper

(May contain Celery)

Carrot

Garlic Clove

240

Beef Mince

Mexican Style Spice Mix

Tomato Passata

Beef Stock Paste

Black Beans

Mature Cheddar Cheese

(Contains Milk)

Spring Onion

Lime

Not included in your delivery

150

Water

Nutritional information

Energy (kJ)3199 kJ

Energy (kcal)764 kcal

Fat32 g

of which saturates15 g

Carbohydrate71 g

of which sugars15 g

Protein45 g

Salt2.73 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Chopping Board

•Knife

•Grill Pan

•Sieve

•Grater

•Baking Dish

Instructions

PDF

Preheat your oven to 200℃. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedged onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

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 drizzle of oil in a large frying pan over medium-high heat. When hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands after handling raw mince.

Add the carrot and pepper to the pan along with the Mexican style spice mix and garlic. Cook for 2-3 mins then add the tomato passata, water (see ingredients for amount) and beef stock paste. Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick, 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 cheese. Trim and thinly slice the spring onion. Cut the lime into wedges. IMPORTANT: The mince is cooked when no longer pink in the middle.

When the wedges are ready, transfer to an ovenproof dish and put your grill on high. When the sauce has thickened, season to taste with salt and pepper. Spoon it on top of the wedges. Sprinkle on the cheese and pop under the grill until golden and bubbly, 2-3 mins.