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Chilli Loaded Wedges
Ingredients
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675 grams (1 ½ lb) potatoes
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450 grams (16 ounces) lean beef mince
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1 sachet Chilli Con Carne Mix
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400 grams (14 ounces) chopped tomatoes
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400 grams (14 ounces) red kidney beans, drained and rinsed
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125 millilitres cold water
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75 grams (3 ounces) grated cheddar
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4 tablespoons sour cream
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4 tablespoons salsa
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4 tablespoons tinned sweetcorn, drained
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2 tablespoons pickled jalapenos
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1 spring onion, chopped
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1 avocado, chopped
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 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.
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