Mexican Style Beef Loaded Wedges
with Cheddar, Black Beans and Soured Cream
These Mexican Style Beef Loaded Wedges are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
450
Potatoes
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
(Contains Milk)
1
Spring Onion
75
Soured Cream
(Contains Milk)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200℃.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on 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 and equipment after handling raw mince.
Stir the Mexican style spice mix and garlic into the beef. Cook for 2-3 mins, then add the tomato passata, water for the sauce (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. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, drain and rinse the black beans in a sieve. Stir the beans into the beef halfway through simmering.
While the sauce thickens, grate the cheese. Trim and thinly slice the spring onion.
When everything is cooked, taste and season the sauce with salt and pepper if needed.
Share the wedges between your plates, then top with the Mexican style beef - wedges loaded! Add a dollop of soured cream, then scatter with the cheese and spring onion to finish.
Enjoy!
