Loaded Mexican Potato Wedges
This is the kind of dish that you can put in the centre of a table of hungry friends and everyone can just dig in.
- Makes : 6 |
- Prep Time : 25 mins |
- Cook Time : 40 mins
2 x 500g Findus Paprika and Basil Potato Wedges
2 tsp (10 ml) olive oil
450 g beef mince
2 tsp (10 ml) garlic, finely chopped
1 (4 g) green chilli, finely chopped
2 tsp (10 ml) ground coriander
1 tsp (5 ml) dried origanum
¾ C (180 ml / 240 g) tomato purée
½ tsp (2.5 ml) salt
1½ C (375 ml / 100 g) white cheddar, grated
2 C (500 ml) cocktail tomatoes, quartered
2 (40 g) spring onions, finely chopped
2 tsp (10 ml) lemon juice
salt and pepper
1 C (250 ml) sour cream, to serve
3 lemons cut into wedges, to serve
Preheat the oven to 200 °C. Arrange the wedges on a lined baking tray and bake until golden and crisp, approximately 15-20 minutes. Turn the potato wedges halfway through the cooking process. Keep the oven on.
Heat the olive oil in a saucepan over medium heat. Add the onions and sauté for 2 minutes. Stir in the beef mince, garlic and chillies and sauté for a further 2 minutes. Add the coriander, origanum, tomato purée and salt and fry, 10 minutes.
Spoon the mince mixture over the potato wedges and sprinkle the cheese on top. Return it to the oven and allow the cheese to melt for 2-3 minutes.
For the salsa, stir everything together and season to taste.
Drizzle the sour cream over the wedges and top with some of the salsa. Garnish with chopped coriander. Serve the wedges with the remaining sour cream, salsa and lemon wedges on the side.
Tip: Pour the sour cream into a squeezy bottle to easily drizzle it over the wedges. The sour cream can also just be spooned over the wedges.