Cheesy BBQ Beef Loaded Wedges
with Avocado Salsa & Sour Cream
- Milk
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!
Ingredients
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
(Contains: Milk;)
1 packet
sour cream
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
¼ cup
water
Utensils
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.
