This Mexican Loaded Wedges recipe is my new favourite family midweek meal. It is packed full of flavour has lots of vegetables and is really, really delicious. I top with grated cheddar cheese, sour cream and guacomole. Healthy comfort food Boom right there. Who knew?
*Scroll down to the bottom of the post for the full printable recipe card with exact ingredients and step by step instructions*
These are also known as Dirty Wedges. Love a bit of comfort food filth! Plus they're kind of a fakeaway, a healthy fakeaway. You know it makes sense.
Minced beef recipes can be super exciting after all and that's great news for the purse strings. Try my Teriyaki Minced Beef with Noodles or Beef Tacos for more beef mince love.
Reasons To Make Mexican Loaded Wedges
- they're seriously delicious
- healthy as full of fibre and veg
- cheap meal
- easy to make veggie just use quorn mince
- perfect to use up those past their best vegetables left in your fridge
- option to freeze half of the topping for another even quicker and easier meal if feeding a family of 4, the topping for the wedges actually feeds 8
- easy to make vegetarian using a Quorn alternative to mince or by adding another tin of kidney beans or chick peas.
- quite fun to eat so kids love it and a lot of the veg is hidden!
Recipe
You will need: a very large casserole dish or really big frying pan. Halve the mixture if you don't have one big enough Susan.
1 kg (35.2 oz) potatoes
500 grams (17.6 oz) lean beef mince - substitute with Quorn mince or similar to make a vegetarian substitute
2 x 400 gram (14.1 oz) tins of chopped tomatoes
1 x 400 gram (14.1 oz) tin of baked beans
1 x 400 gram (14.1 oz) tin of chilli kidney beans - it can be a standard kidney beans but the chilli version give a flavour boost.
2 large peppers
1 x large courgette (zucchini)
3 x medium carrots
150 grams (5.3 oz) asparagus (optional)
3 tbsp fajita (taco) seasoning - Here in the U.K the most readily available Mexican Spice is fajita seasoning. It's smoky sweet with a little fire and a real crowd pleaser. Feel free to have a go and make your own Homemade Fajita Spice Mix.
1 tbsp mild chili powder - hotter chilli powder if you prefer
3 tbsp BBQ sauce
2 tbsp plain flour - to help thicken the sauce
1 tsp fine salt
150 grams (5.3 oz) medium cheddar cheese - grated
You need a very large saucepan
Method
Preheat the oven to 200 C (400 F/Gas Mark 6)
Cut the potatoes into wedges (leave the skins on) and toss in 2 tbsp oil and a sprinkling of salt. Place on a large flat baking tray. I use a reusable baking liner to stop the wedges sticking to the tray for easy washing up.
Bake for 40-50 minutes depending on the size and thickness of your wedges.
Whilst the wedges are cooking grate the carrots, asparagus, courgettes, and chop the peppers and onions.
*To make things quicker and easier I do them all in my food processor baby. Just blitzing the onions and peppers first before emptying them into a large frying pan to fry off with the mince and then blitzing the carrots, courgettes and asparagus all together.*
So add the chopped onion, 2 chopped peppers to a very large frying pan or very large casserole pot/dutch oven with 2 tbsp olive oil. Fry them gently for five minutes until they start to soften. I scatter in 2 tbsp of flour at that point and mix well in with a wooden spoon. This will help thicken the end mixture.
Add the mince and spices and cook the mince until it is all mostly brown.
Add in the grated or blitzed courgette, 2 carrots, 150 grams (5.3 oz) 2 tins of chopped tomatoes, 3 tbsp BBQ sauce, salt, tin of baked beans and tin of (chilli) kidney beans. Mix through well.
Leave to gently simmer away whilst the wedges are cooking for about 30 - 45 minutes.
When the wedges are cooked and crispy remove them from the oven.
You could at this point transfer the wedges to a better looking roasting/serving dish.
When your mexican beef mixture is cooked it will be thicker. Taste for seasoning.
Spoon the mixture over your baked wedges (I like to leave an inch or so of the potatoes free around the edge).
Sprinkle 150 grams of grated cheese over the top.
And put back in to bake in the oven for ten minutes or so until the cheese has melted and a little golden.
Not to be bossy Brian but I like to serve in the middle of the table with sides for everyone to dig in and share.
What To Serve Alongside Mexican Loaded Wedges
I love to serve with sour cream and guacomole...always but coleslaw is a great side here as is a green salad or tomato salad.
Top Tips
- This makes double of the beef mince and vegetable mix so freeze leftovers in a plastic container for an even easier meal.
- Ramp up the chilli spice heat to suit your palate.
- Use the vegetables you want to, so it's a perfect meal to use past their best vegetables or just those that your family/friends love instead.
- Use a mozarella/cheddar mix of cheese to get a fun stringy effect.
If you like this recipe you may like to check these other easy dinner ideas out:
Thai Spiced Chicken Noodle Soup
Quick and Easy Chilli Con Carne
Mexican Loaded Wedges
Ingredients
- 500 grams beef mince lean
- 3 large carrots
- 2 large peppers
- 2 medium courgettes
- 400 grams baked beans
- 800 grams tinned tomatoes
- 400 grams kidney beans drained
- 1 large onion
- 30 grams fajita spice
- 1 tbsp mild chilli powder
- 3 tbsp bbq sauce
- 2½ tap salt
- 150 grams cheddar cheese and or mozarella
- 1 kg potatoes
Instructions
- Preheat the oven to 200 C (400 F/Gas Mark 6)
- Cut the potatoes into wedges and toss in 2 tbsp oil and a sprinkling of salt.
- Bake for 40-50 minutes depending on the size and thickness of your wedges.
- Whilst the wedges are cooking grate the carrots, asparagus, courgettes, and chop the peppers and onions.To make things quicker and easier I do them all in my food processor baby. Just blitzing the onions and peppers first before emptying them into a large frying pan to fry off with the mince and then blitzing the carrots, courgettes and asparagus all together
- So add the chopped onion, 2 chopped peppers to a large frying pan with 2 tbsp olive oil. Fry them gently for five minutes until they start to soften. I scatter in 2 tbsp of flour at that point and mix well in with a wooden spoon. This will help thicken the end mixture.
- Add the mince and spices and cook the mince until it is all mostly brown.
- Add in the grated or blitzed courgette, 2 carrots, 150 grams (5.3 oz) 2 tins of chopped tomatoes, 3 tbsp BBQ sauce, salt, tin of baked beans and tin of (chilli) kidney beans. Mix through well.
- Leave to gently simmer away whilst the wedges are cooking for about 30 - 45 minutes.
- When the wedges are cooked and crispy remove them from the oven. You could at this point transfer the wedges to a better looking roasting/serving dish.
- When your mexican beef mixture is cooked it will be thicker. Taste for seasoning.
- Spoon the mixture over your baked wedges still on the baking tray or even in a diffrent baking dish. (I like to leave an inch or so of the potatoes free around the edge).
- Sprinkle 150 grams of grated cheese over the top.
- And put back in to bake in the oven for ten minutes or so until the cheese has melted and a little golden.
- Apply To Face
Notes
- This makes double of the beef mince and vegetable mix so freeze leftovers in a plastic container for an even easier meal.
- Ramp up the chilli spice heat to suit your palate.
- Use the vegetables you want to, so it's a perfect meal to use past their best vegetables or just those that your family/friends love instead.
- Use a mozarella/cheddar mix of cheese to get a fun stringy effect.
Nutrition
All nutritional information is approximate and intended only as a guide.
jenna
OMG!! This is a real keeper. Absolutely delicious and I love that I can stick half of it in the freezer for another meal!!! Kids didn't realise the veg was in there either. Win, win.Thanks very much for sharing.