Kid Approved: Cheesy Beef Loaded Wedges

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs spring onion
• 50g smoked cheddar
• 380g kidney beans
• 300g lean beef mince
• 400g diced tomatoes
• 10g smoky barbecue seasoning
• 50g tomato paste
• 1pcs avocado
• 19ml olive oil
• 10ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe (see Kitchen hack). Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm-thick wedges. Thinly slice the spring onion. Coarsely grate the cheese. Drain and rinse the beans.
2. Step 2 — Roast wedges
   Put the potato wedges on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 20-22 mins until golden and tender.
3. Step 3 — Brown beef mince
   Meanwhile, heat 1 tsp olive oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Stir in the beans, tomatoes, barbecue seasoning, half the tomato paste* and 2 tsp sugar and bring to a simmer over medium-high heat.
4. Step 4 — Melt cheese
   Reduce the heat to medium and cook the beef mixture, stirring occasionally, for 8-10 mins until thickened. Remove the pan from the heat. Taste, then season with salt and pepper. Spoon the beef mixture over the potato wedges, then scatter with the cheese. Roast for 3-4 mins until the cheese is bubbling.
5. Step 5 — Serve up
   While the cheese is melting, cut the avocado into 1cm chunks. Combine 2 tbs mayonnaise and 2 tsp water in a bowl. Divide the loaded wedges among plates. Scatter over the avocado and spring onion, dollop with the mayo and enjoy!
6. Step 6 — Kitchen hack
   To speed up the ripening process, put the avocado in a paper bag and loosely close, then leave on the kitchen bench for a day or two. Add a banana to the bag to make the avocado ripen faster.

Allergens

Eier, Milch, Sulfit