CHILLI-LOADED WEDGES

• porsi: 4-5

Bahan-bahan

4 large potatoes, cut into wedges

3 tbsp vegetable oil

Salt and black pepper

500g beef mince

2 onion, sliced

2 garlic cloves, crushed

2 red peppers, deseeded and finely chopped

2 x 400g tins of chopped tomatoes

2 tsp cumin

4 tsp fajita seasoning

2 tsp paprika

4 tomatoes, roughly chopped

1 x 400g tin of kidney beans

130g mature Cheddar, grated

To serve:

Fresh coriander, chopped

Fresh chillies, finely chopped

Spring onions, chopped

Avocado, chopped

Petunjuk

1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 Put the wedges on a large baking tray, drizzle with two tablespoons of oil and season. Bake for 40-50 minutes until golden, flipping over halfway through.

3 Meanwhile, heat the remaining oil in a pan over a medium- high heat. Add the onion and cook for 5-6 minutes until softened. Add the garlic and cook for one minute longer, then stir in the beef mince and cook for 10 minutes.

4 Add the peppers and cook for 2-3 minutes, then stir in the tinned tomatoes, cumin, fajita seasoning, paprika and some salt and pepper. Cook for 10-15 minutes, or until most of the liquid has evaporated. Stir in the fresh tomatoes and kidney beans. Remove from the heat.

5 Preheat your grill to high. Tip the wedges into an ovenproof dish, spoon over the beef mixture and sprinkle over the cheese. Place under the hot grill for 8-10 minutes, or until the cheese starts to brown.

6 Remove from the oven and sprinkle with coriander, chilli, spring onions and chopped avocado before serving.