Mexican Style Beef Loaded Wedges with Chorizo
with Cheddar, Black Beans and Soured Cream
This Mexican Style Beef Loaded Wedges with Chorizo is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
British Beef Mince
90
Diced Chorizo
1
Mexican Style Spice Mix
1
Tomato Passata
10
Beef Stock Paste
1
Black Beans
30
Mature Cheddar Cheese
(Contains Milk)
75
Soured Cream
(Contains Milk)
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). Put 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 large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Once the mince has been in the pan for 2 mins, add the diced chorizo and fry until both start to brown, 3-4 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once the mince and chorizo are browned, add the Mexican style spice mix (add less if you'd prefer things milder) and garlic to the pan and cook for 2-3 mins.
Add the tomato passata, water for the sauce (see pantry for amount) and beef stock paste. Stir and bring to the boil, then reduce the heat.
Simmer, stirring occasionally, until the sauce is thick, 10-12 mins. 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 and chorizo mixture.
While the sauce thickens, grate the cheese.
When everything's ready, taste and season the beef and chorizo 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 top with a dollop of soured cream to finish.
Enjoy!
