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Mexican Style Beef Loaded Wedges

Mexican Style Beef Loaded Wedges

with Cheddar, Black Beans and Soured Cream

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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!

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 conflict 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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Garlic Clove

240 grams

Beef Mince

1 sachet

Mexican Style Spice Mix

1 pack(s)

Tomato Passata

10 grams

Beef Stock Paste

1 pack(s)

Black Beans

60 grams

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Spring Onion

75 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3283 kJ
Energy (kcal)785 kcal
Fat39.0 g
of which saturates19.6 g
Carbohydrate61.9 g
of which sugars8.3 g
Protein44.4 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Garlic Press
Frying Pan
Sieve
Grater
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

Meanwhile, drain and rinse the black beans in a sieve. Stir the beans into the beef halfway through simmering.

5

While the sauce thickens, grate the cheese. Trim and thinly slice the spring onion.

6

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!