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Mexican Beef Wedges

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. With a sharp knife cut the Potatoes into approximately 2cm size wedges. Peeling is optional. Add to a baking tray, coat with a drizzle of oil and season with salt and pepper. Spread out the wedges and avoid overlapping where possible. Use a larger baking tray or a second if needed. Place on the top shelf of the oven and roast for around 25 to 30 minutes until they are a golden brown colour.
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Once the wedges are in the oven, slice up the Bell Pepper into thin strips. Prepare the Garlic Clove (chop, grate, press) and then heat up a frying pan on a medium heat. Once hot fry the Beef Mince until browned and break it up as it cooks. Drain any excess fat from the pan before the next step.
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Chuck in the sliced Bell Pepper, Garlic Clove and the Mexican Spices. Fry for a further few minutes. Then add the Chopped Tomatoes, Beef Stock and Water. Give it a good mix until it's all blended together. Bring to the boil then simmer on a low heat for around 10 minutes stirring regularly."
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Open your Kidney Beans, drain and rinse. Add to your sauce.
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Prepare some Cheddar Cheese by grating it to slap on the top.
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Share the wedges on to your plates, load up with the Beef Mince and sprinkle some Cheddar Cheese on the top. Season as required. Eat and enjoy!
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