Co-funded by the Creative Europe Programme of the European Union
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TEX-MEX SPICY BEEF WITH MELTED CHEESE ON POTATO WEDGES

Ingredients for 4

  • 6 large potatoes, cut into wedges (e.g. Rooster potatoes) (approximately 800 g)
  • 5 tbsp tomato relish
  • 2 tbsp mayonnaise
  • ¼ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 lime, chopped into wedges
  • 1 tbsp jalapenos (optional)
  • 8 cherry tomatoes (optional)
  • 120 g grated mature Cheddar cheese
  • 400 g minced beef
  • 1 stick celery, diced
  • 1 red onion, diced
  • 4 tbsp coriander, chopped
  • 30 g butter
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Cooking time: 30 MIN
  1. Preheat your oven to 220°C (Gas 7).
  2. Place the potato wedges on a tray. Drizzle with oil and roast for 20-25 minutes until golden brown.
  3. Heat a pan with butter and put the minced beef in it. Crush with a fork and allow to brown.
  4. Mix the mayonnaise, tomato relish, cumin, paprika, celery, 2 tablespoons of coriander and half the red onion together in a bowl. Fold in the cooked minced beef.
  5. When the potato wedges are cooked through, cover them as evenly as possible with the beef mixture. Top with grated mature Cheddar cheese and cherry tomatoes.
  6. Once the cheese has melted, top with the remaining red onion and diced jalapenos.
  7. To serve, season with the remaining coriander and serve with wedges of lime. Dig in!

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