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These chunky wedges are fully loaded with flavour and will serve 4 people. Covered in mouth-watering beef chilli and a liberal helping of Dromona mature cheddar, this dish packs a punch. Layer up with some fiery jalapenos and a cool dollop of guac to complete this Mexican feast.
5 minutes
35 minutes
40 minutes
Oven temperature 200°C / (180°C Fan) / Gas Mark
You will need a large earthenware oven dish
1 teaspoon olive oil
1 shallot, finely chopped
500g lean minced steak
400g passata
250ml beef stock
2 garlic cloves, crushed
1 small chilli, finely chopped
60g tomato puree
Freshly milled salt and black pepper
200g Dromona Grated Mature Cheddar
For the wedges:
4 large maris piper potatoes, washed and cut into wedges
1 tablespoon olive oil
Salt and freshly ground black pepper
To serve:
A handful of rocket leaves
A few jalapenos, roughly chopped
2 vine ripened tomatoes, chopped
1 tablespoon natural Greek yoghurt
4 tablespoons guacamole
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