Smoky Beef Loaded Wedges

Nutrition per serve

Ingredients

• 800g potatoes
• 1pcs capsicum
• 1pcs spring onion
• 2clov garlic
• 400g four mixed beans
• 300g lean beef mince
• 20g smoky barbecue seasoning
• 19ml olive oil
• 30ml barbecue sauce
• 30ml mayonnaise

Method

1. Step 1 — Roast wedges
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into wedges and put on the lined tray. Drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 30 mins or until golden and tender.
2. Step 2 — Prep ingredients
   While the wedges are roasting, cut the capsicum into 1cm chunks. Thinly slice the spring onion. Crush or finely chop 2 garlic cloves. Drain and rinse the beans.
3. Step 3 — Brown beef mince
   Heat 1 tsp olive oil in a large deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned. Remove from the pan with a slotted spoon, leaving any oil in the pan.
4. Step 4 — Simmer beef mixture
   Return the pan to medium heat. Add the capsicum and garlic and cook, stirring, for 5 mins or until softened. Add the beef, beans, barbecue seasoning, 2 tbs barbecue sauce and 180ml (¾ cup) water. Bring to the boil and cook, stirring, for 3-5 mins until slightly thickened. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Bake and serve up
   Spoon the beef mixture over the potato wedges and bake for 5 mins or until warmed through. Meanwhile, combine 2 tbs mayonnaise (see Feed A Crowd) and 2 tsp water in a bowl and season with salt and pepper. Divide the loaded wedges among plates, drizzle with the mayo mixture and scatter over the spring onion. Enjoy!
6. Step 6 — Feed A Crowd
   We've drizzled mayonnaise over the top for a creamy finish, but plain yoghurt or sour cream would be delicious too, if you have any on hand.

Allergens

Eier, Sulfit