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Chilli Loaded Wedges
Prep Time
15 Minutes
Cook Time
35 Minutes
Ingredients
14
Servings
4
Mexican inspired loaded wedges with a quick and easy Chilli Con Carne, grated cheese and all the toppings!
Ingredients
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
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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