Mexican Style Beef Loaded Wedges
with Cheddar, Black Beans and Pepper
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
240
British Beef Mince
10
Beef Stock Paste
1
Mexican Style Spice Mix
1
Tomato Passata
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
1
Spring Onion
1
Black Beans
1
Bell Pepper
(May contain Celery)
450
Potatoes
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
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.
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 (no oil).
Once 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.
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.
Meanwhile, drain and rinse the black beans in a sieve.
Halfway through simmering, stir the beans into the beef mixture.
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 beef - wedges loaded!
Scatter with the cheese and spring onion to finish. Enjoy!
