HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy American Beef Loaded Wedges
Cheesy American Beef Loaded Wedges

Cheesy American Beef Loaded Wedges

with Sour Cream

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A cross between nachos and stuffed baked potatoes, these loaded wedges are the ultimate comfort food. Pile them high with saucy American-spiced beef, Cheddar cheese, charred corn and sour cream, then get cosy and tuck in!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 unit


½ unit

brown onion

1 clove


1 unit


1 unit


½ tin

red kidney beans

1 packet

beef mince

1 sachet

All-American spice blend

(ContainsSulphitesMay be present Gluten)

1 sachet

tomato paste

1 cube

beef stock

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

⅓ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3190 kJ
Fat27.7 g
of which saturates15.1 g
Carbohydrate70.7 g
of which sugars18.8 g
Dietary Fibre0 g
Protein49.1 g
Cholesterol0 mg
Sodium1260 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the wedges are roasting, slice the kernels off the corn cob. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Grate the carrot (unpeeled). Drain and rinse the red kidney beans (see ingredients list).


Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.


Add the grated carrot and red kidney beans to the frying pan and cook until softened and heated through, 2-3 minutes.


Add the tomato paste, the water and crumbled beef stock (1 cube for 2 people/ 2 cubes for 4 people) and stir to combine. Add a dash of water if the sauce looks too thick. Reduce the heat to medium-low and sprinkle the shredded Cheddar cheese over the beef mixture. Cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.


Divide the potato wedges and cheesy American beef between bowls. Top with the tomato, charred corn and a dollop of sour cream.