Mexican Loaded Wedges

loaded mexican wedges in a white rectangular serving dish. A green and white checked napkin is underneath . A fork with a wedge and stringy cheese is being pulled from the dish

Mexican Loaded Wedges are packed full of vegetables and a whole load of flavour. Topped with cheese and served with your favourite sides this is great fun for everyone to share.

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 1

Servings

Calories 617kcal

Author Apply To Face Blog

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.
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Notes

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.

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