Chilli Beef Wedges with Sour Cream & Salsa

Chilli Beef Wedges with Sour Cream & Salsa

Ready in 45 minutes • Serves 5
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, October 25, 2020.
Order Now
Order Now

Potato wedges topped with beef and bean chilli and sour cream.

Ingredients

Salad

  • 1 Tbsp white wine vinegar
  • 1 drizzle of olive oil
  • 1 tomato, finely diced
  • 1/2 lettuce, shredded

Chilli

  • 50g grated Parmesan cheese
  • 1 can chilli beans mild
  • 1 can chopped tomatoes
  • 1 cup beef stock
  • 600g beef mince
  • 3/4 tsp salt
  • 1 pinch of chilli flakes, optional
  • 1 pack Mexican Spices
  • 1 drizzle of oil
  • 1 carrot, grated

Wedges

  • 1 drizzle of oil
  • 800g potatoes, cut into wedges

To Serve

  • 125g sour cream
  • 1 pack salsa roja

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Prep potatoes and toss with oil on a lined oven tray. Season with salt and pepper and bake for about 30 minutes, until golden and tender. Turn once during cooking.
  3. Prep carrot. Heat oil in a large fry-pan on medium-high heat. Cook carrot, Mexican spices, chilli flakes and salt for about 4 minutes, until carrot is soft. Add beef and cook a further 6-7 minutes, until browned.
  4. Add stock, tomatoes and chilli beans to pan, bring to a gentle simmer and cook for 10-12 minutes, until thickened and reduced. Season to taste with salt and pepper.
  5. When wedges are cooked, remove from oven and switch oven to high grill. Spoon chilli evenly over wedges, sprinkle with Parmesan and return to oven to grill for about 3 minutes, until cheese is melted.
  6. Prep lettuce and tomato. Toss in a large bowl with olive oil and vinegar and season to taste with salt and pepper.
  7. Chilli wedges dolloped with salsa roja and sour cream. Serve salad on the side.

Nutritional Information

Energy 2766 kj
661 kcal
Protein 53.4g
Carbohydrate 38.1g
Fat 34.8g