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Mexican Style Beef Loaded Wedges

Mexican Style Beef Loaded Wedges

with Cheese, Black Beans and Pepper
4.5(21.7K)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
708 kcal
Protein
: 
50.2g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450

Potatoes

1

Bell Pepper

(May contain traces of: Celery)

1

Garlic Clove

240

British Beef Mince

1

Mexican Style Spice Mix

1

Tomato Passata

10

Beef Stock Paste

1

Black Beans

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1

Spring Onion

Not included in your delivery

100

Water for the Sauce

Energy (kcal)708 kcal
Energy (kJ)2964 kJ
Fat28.6 g
of which saturates13 g
Carbohydrate66 g
of which sugars12.5 g
Protein50.2 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Grill Pan
•Sieve
•Grater

Instructions

PDF
Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop 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.

Cook the Mince
2

Meanwhile, halve the pepper and remove the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium-high heat.
Once hot, add the beef mince and fry 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.

Simmer your Sauce
3

Once the mince is browned, add the sliced pepper, Mexican style spice mix and garlic to the pan and cook for 2-3 mins.
Add the tomato passata, water for the sauce (see ingredients for amount) and beef stock paste. Stir and bring to the boil, then 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.

Add the Beans
4

Meanwhile, drain and rinse the black beans in a sieve.
Halfway through simmering, stir the beans into the beef mixture.

Grate and Slice
5

While the sauce thickens, trim and thinly slice the spring onion.

Finish and Serve
6

When everything is cooked, taste and season the beef mixture with salt and pepper if needed.
Share the wedges between your plates, then top with the beef - wedges loaded!
Scatter with the cheese and spring onion to finish.
Enjoy!

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