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Mexican-Style Beef Loaded Wedges


Serves: 4


Prep: 5 mins


Cook: 25 mins


Kcal pp: 609

Ingredients Jump to method

Fruit & Veg

2 carrots

4 garlic cloves

1 red bell pepper

1.5 lb sweet potatoes


1 lb lean ground beef

Dairy & Chilled

4 oz cheddar cheese

Cans & Jars

2 x 15 oz can black beans

24.5 tomato passata


1 tsp paprika

2 beef bouillon cubes


To begin, preheat the oven to 425ºF.

Wash the sweet potatoes under cold water, then cut them into wedges, leaving the skin on. Place onto a baking tray, drizzle with olive oil, and season with salt and pepper. Use your hands to make ensure the wedges are coated well. Place into the preheated oven for 25 minutes.

Deseed and slice the peppers. Peel the carrots and cut them into quarters lengthways. Heat a drizzle of olive oil in a pan over medium-high heat and add the ground beef. Cook for 4-5 minutes until brown, then drain the excess fat. Next, add the chopped vegetables, crush in the garlic, and season with 1 tsp paprika. Stir well.

Drain and rinse the beans. Add them to the pan, giving the mixture another thorough stir. After a couple of minutes, add the tomato passata, beef bouillon cubes, and 300ml boiled water. Stir well and leave to simmer for 10-15 minutes, stirring occasionally.

Once the wedges are cooked, plate them up and top with the beef mixture and grated cheese. Enjoy!


Nutritional Data Per Portion


609 kcal

Total Fat

16.23 g

Saturated Fat

8.26 g


65.84 g


19.21 g


18.03 g


46.13 g


63.32 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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