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Cheesy American Beef Loaded Wedges

Cheesy American Beef Loaded Wedges

with Sour Cream

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A cross between nachos and stuffed baked potatoes, these loaded wedges are the ultimate comfort food. Pile them high with saucy American-spiced beef, Cheddar cheese, charred corn and sour cream, then get cosy and tuck in!

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

4 unit

potatoes

½ tin

sweetcorn

½ unit

brown onion

1 clove

garlic

1 unit

tomato

1 unit

carrot

½ tin

red kidney beans

1 packet

beef mince

1 sachet

All-American spice blend

⅔ tin

tomato paste

1 packet

beef-style stock powder

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

⅓ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3390 kJ
Fat33.3 g
of which saturates17.8 g
Carbohydrate69.9 g
of which sugars20.6 g
Dietary Fibre0 g
Protein49.5 g
Cholesterol0 mg
Sodium1260 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the wedges are roasting, drain the sweetcorn (see ingredients list). Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Grate the carrot (unpeeled). Drain and rinse the red kidney beans (see ingredients list).

3

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the AllAmerican spice blend and cook until fragrant, 1 minute.

4

Add the grated carrot and red kidney beans to the frying pan and cook until softened and heated through, 2-3 minutes.

5

Add the tomato paste (see ingredients list), the water and crumbled beef stock and stir to combine. Add a dash of water if the sauce looks too thick. Reduce the heat to medium-low and sprinkle the shredded Cheddar cheese over the beef mixture. Cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.

6

Divide the potato wedges and cheesy American beef between bowls. Top with the tomato, charred corn and a dollop of sour cream.