Chilli Loaded Wedges

Chilli Loaded Wedges

Chilli Loaded Wedges

Prep Time
15 Minutes
Cook Time
35 Minutes
Mexican inspired loaded wedges with a quick and easy Chilli Con Carne, grated cheese and all the toppings!
  • 675 grams (1 ½ lb) potatoes

  • 450 grams (16 ounces) lean beef mince

  • 1 sachet Chilli Con Carne Mix

  • 400 grams (14 ounces) chopped tomatoes

  • 400 grams (14 ounces) red kidney beans, drained and rinsed

  • 125 millilitres cold water

  • 75 grams (3 ounces) grated cheddar

  • 4 tablespoons sour cream

  • 4 tablespoons salsa

  • 4 tablespoons tinned sweetcorn, drained

  • 2 tablespoons pickled jalapenos

  • 1 spring onion, chopped

  • 1 avocado, chopped

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Pre-heat your oven to 180°C.
  • 2 Cut potatoes into wedge shapes and boil for 8 minutes.
  • 3 Place the cooked wedges on a baking tray lined with baking paper, drizzle with oil, and some sea salt and black pepper. Toss to cover then bake for 30mins.
  • 4 Fry the mince until brown for 4-5 minutes and then add the sachet of Schwartz Chilli con Carne Recipe Mix, tinned tomatoes, kidney beans and water and simmer for 15-20 minutes.
  • 5 Top the wedges with the mince, followed by the grated cheddar and place back in the oven for a further 2-3 minutes or until cheese has melted.
  • 6 Remove from the oven and arrange the toppings: sour cream, salsa, sweetcorn, jalapenos spring onion and avocado. Serve immediately.