Cheesy American Beef Loaded Wedges

While the potato wedges are roasting, drain the sweetcorn. Finely chop the brown onion (see ingredients). Finely chop the garlic. Finely chop the tomato. Roughly chop the coriander. Grate the carrot. Drain and rinse the red kidney beans (see ingredients).

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

Return the pan to a medium-high heat. Add the grated carrot and red kidney beans and cook until softened and heated through, 2-3 minutes. Add the tomato paste, the water and the beef stock pot and stir to combine. 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. TIP: Add a splash more water if the sauce looks too thick.

Combine the tomato and coriander into the bowl with the charred corn and mix with a drizzle of white wine vinegar. Season to taste.