Loaded Cheesy Mexican Wedges

These chunky wedges are fully loaded with flavour and will serve 4 people. Covered in mouth-watering beef chilli and a liberal helping of Dromona mature cheddar, this dish packs a punch. Layer up with some fiery jalapenos and a cool dollop of guac to complete this Mexican feast.

Difficulty medium
Preparation Time (mins) 5
Cooking Time (mins) 35
Servings 4
Main Ingredients
  • 1 teaspoon olive oil
  • 1 shallot, finely chopped
  • 500g lean minced steak
  • 400g passata
  • 250ml beef stock
  • 2 garlic cloves, crushed
  • 1 small chilli, finely chopped
  • 60g tomato puree
  • Freshly milled salt and black pepper
  • 200g Dromona Grated Mature Cheddar
  • For the wedges
  • 4 large maris piper potatoes, washed and cut into wedges
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
To Serve
  • A handful of rocket leaves
  • A few jalapenos, roughly chopped
  • 2 vine ripened tomatoes, chopped
  • 1 tablespoon natural Greek yoghurt
  • 4 tablespoons guacamole

Main Instructions
  1. Preheat the oven to 200°C / (180°C Fan)
  2. Heat a little olive oil in a large frying pan and gently fry the shallot until soft.
  3. Add steak mince and stir continuously to break up any lumps as it cooks.
  4. Stir in passata, beef stock, garlic, chilli, tomato puree and bring to a boil. Reduce the temperature to the low, cover with a lid and simmer for 25 – 30 minutes until the sauce thickens. Season.
  5. For the wedges
  6. Place the wedges into a large earthenware dish and brush with oil. Season and cook in a hot oven for 25 minutes until crisp.
  7. When the wedges are cooked, remove the dish from the oven and spoon the meat over the top, sprinkle with cheddar cheese and return to the oven for 5 minutes until the cheese melts.
  8. To serve
  9. Scatter with rocket leaves, jalapeños, tomatoes and drizzle with yoghurt.
  10. Serve with guacamole.
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