Cheesy BBQ Beef Loaded Wedges

Name: Cheesy BBQ Beef Loaded Wedges with Avocado Salsa & Sour Cream
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 6 unit potatoes; ¼ tsp salt; 2 unit zucchini; 1 bunch spring onions; 2 unit tomato; 1 unit avocado; 1 unit lemon; 1 packet beef mince; 1.5 sachet All-American spice blend; 2 tub BBQ sauce; 1 packet Cheddar cheese; 1 packet sour cream; ¼ cup water

with Avocado Salsa & Sour Cream

Get up to $200 off!

Prepare for a table full of happy faces when you bring out this crowd-pleasing dish. With potato wedges, gently spiced beef mince, melted cheese, diced avocado salsa and sour cream, it's going all the way to number one!

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

6 unit

potatoes

2 unit

zucchini

1 bunch

spring onions

2 unit

tomato

1 unit

avocado

1 unit

lemon

1 packet

beef mince

1.5 sachet

All-American spice blend

2 tub

BBQ sauce

1 packet

Cheddar cheese

1 packet

sour cream

Not included in your delivery

olive oil

¼ tsp

salt

¼ cup

water

Nutritional Values

per serving

Calories3000 kcal

Fat42.3 g

of which saturates33.2 g

Carbohydrate16.2 g

of which sugars18.7 g

Protein42.3 g

Sodium929 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges over two oven trays lined with baking paper. Drizzle with olive oil, season with the salt and a pinch of pepper and toss to coat. Bake until tender, 30-35 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

While the wedges are roasting, grate the carrot (unpeeled). Thinly slice the spring onion. Roughly chop the tomato. Dice the avocado. Slice the lemon into wedges.

In a medium bowl, combine the diced avocado, tomato, a squeeze of lemon and a pinch of salt and pepper.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add 1 1/2 sachets of AllAmerican spice blend and cook until fragrant, 1 minute. Reduce the heat to medium, add the zucchini and cook, stirring, until soft, 3-4 minutes. Add the BBQ sauce and 1/4 cup water to the pan and stir to combine. Season to taste with salt and pepper.

Reduce the heat to 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 between plates and spoon over the cheesy BBQ beef mixture. Top with the sour cream, avocado salsa and spring onion. Serve any remaining lemon wedges on the side.