Bold & delicious Mexican-spiced beef mince is perfectly complemented by golden, cheesy potato wedges topped with rich white cheddar cheese — a fiesta of flavours that’s sure to satisfy your cravings.
Mexican Beef Mince & Cheesy Wedges
Mexican Beef Mince & Cheesy Wedges
with cheddar cheese
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Mince
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Grated Cheddar Cheese
- Old Stone Mill Mexican Spice
- Potato
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
ROAST THE WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
COOK THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the grated garlic, the tomato paste, the Mexican spice (to taste), and fry until fragrant, 2-3 minutes. Add 100ml of water, and simmer until almost reduced and thickening, 4-6 minutes. Remove from the heat, add a sweetener, and season.
CHEESE MELT
When the roast has 8-10 minutes remaining, sprinkle over the grated cheese and continue roasting until the cheese is melted and turning golden.
TIME TO FEAST!
Make a bed of the mince, top with the cheesy wedges, and garnish with a sprinkle of the chopped coriander. Nicely done, Chef!
Potato - 400g
Beef Mince - 150g
Garlic Clove - 1
Tomato Paste - 15ml
Old Stone Mill Mexican Spice - 10ml
Grated Cheddar Cheese - 40g
Fresh Coriander - 3g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
COOK THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, the Mexican spice (to taste), and fry until fragrant, 2-3 minutes. Add 200ml of water, and simmer until almost reduced and thickening, 4-6 minutes. Remove from the heat, add a sweetener, and season.
CHEESE MELT
When the roast has 8-10 minutes remaining, sprinkle over the grated cheese and continue roasting until the cheese is melted and turning golden.
TIME TO FEAST!
Make a bed of the mince, top with the cheesy wedges, and garnish with a sprinkle of the chopped coriander. Nicely done, Chef!
Potato - 800g
Beef Mince - 300g
Garlic Clove - 1
Tomato Paste - 30ml
Old Stone Mill Mexican Spice - 20ml
Grated Cheddar Cheese - 80g
Fresh Coriander - 5g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 40-45 minutes (shifting halfway).
COOK THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, the Mexican spice (to taste), and fry until fragrant, 3-4 minutes. Add 300ml of water, and simmer until almost reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
CHEESE MELT
When the roast has 8-10 minutes remaining, sprinkle over the grated cheese and continue roasting until the cheese is melted and turning golden.
TIME TO FEAST!
Make a bed of the mince, top with the cheesy wedges, and garnish with a sprinkle of the chopped coriander. Nicely done, Chef!
Potato - 1,2kg
Beef Mince - 450g
Garlic Cloves - 2
Tomato Paste - 45ml
Old Stone Mill Mexican Spice - 30ml
Grated Cheddar Cheese - 120g
Fresh Coriander - 8g
ROAST THE WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil and seasoning. Roast in the hot oven until crispy, 40-45 minutes (shifting halfway).
COOK THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the grated garlic, the tomato paste, the Mexican spice (to taste), and fry until fragrant, 3-4 minutes. Add 400ml of water, and simmer until almost reduced and thickening, 6-8 minutes. Remove from the heat, add a sweetener, and season.
CHEESE MELT
When the roast has 8-10 minutes remaining, sprinkle over the grated cheese and continue roasting until the cheese is melted and turning golden.
TIME TO FEAST!
Make a bed of the mince, top with the cheesy wedges, and garnish with a sprinkle of the chopped coriander. Nicely done, Chef!
Potato - 1,6kg
Beef Mince - 600g
Garlic Cloves - 2
Tomato Paste - 60ml
Old Stone Mill Mexican Spice - 40ml
Grated Cheddar Cheese - 160g
Fresh Coriander - 10g
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