Mexican style beef loaded wedges

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C.

Step 2

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. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Step 3

Meanwhile, halve the pepper and remove the core and seeds. Slice into thin strips. Trim, then coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press).

Step 4

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.

Step 5

Add the carrot and pepper to the pan along with the Mexican style spice mix and garlic. Cook for 2-3 mins, then add the tomato passata, water for the sauce and beef stock paste. Stir and bring to the boil.

Step 6

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.

Step 7

While everything is cooking, drain and rinse the black beans in a sieve, then stir into the beef. Grate the cheese. Trim and thinly slice the spring onion. Cut the lime into wedges.

Step 8

When the potato wedges are ready, transfer to an ovenproof dish and put your grill on high. When the sauce has thickened, season to taste with salt and pepper and spoon it on top of the wedges. Sprinkle on the cheese and pop under the grill until golden and bubbly, 2-3 mins.

Step 9

Finish your loaded wedges with a sprinkle of spring onion and the lime wedges for squeezing over. Serve in the centre of your table and get stuck in.