Lean Beef Chilli Loaded Naan and Cheesy Chorizo Wedges
with salsa and sour creamCalories
:
1412 kcalProtein
:
79.3g proteinTotal
:
40 minutesDifficulty
:
EasyAllergens:
- Milk
- Cereals containing gluten
- Wheat
Slowly simmered beef mince chilli tops a warm and fluffy naan in this no-holds-barred weeknight feast. Also accompanying are crispy potato wedges topped with melted cheese and slightly spiced chorizo.
Ingredients
Serving amount
90 grams
Chorizo
(Contains: Milk)
2 unit(s)
Naan
(Contains: Cereals containing gluten, Milk, Wheat)
2 unit(s)
Tomato
600 grams
Potatoes
2 sachet(s)
Mexican Style Spice Mix
50 grams
Grated Cheese
(Contains: Milk)
1 pack(s)
Black Beans
1 sachet(s)
Sweet Chilli Sauce
1 pack(s)
Passata
1 unit(s)
Onion
65 grams
Sour Cream
(Contains: Milk)
240 grams
Irish Lean Beef Mince
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)5908 kJ
Energy (kcal)1412 kcal
Fat38.1 g
of which saturates17.8 g
Carbohydrate175.7 g
of which sugars33.6 g
Dietary Fiber31.9 g
Protein79.3 g
Salt8.1 g
Potassium1321.8 mg
Calcium36.1 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Pan with Lid
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (peeling optional).
- Pop the wedges onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, chop the tomato into 1cm chunks.
- Halve, peel and chop the onion into small pieces.
- Mix half the onion and tomato in a small bowl. Season to taste with salt and pepper.
- Drain and rinse the beans in a sieve.
3
- Place a pan over medium-high heat (without oil).
- Once hot, fry the mince and remaining onion until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Season with salt and pepper.
- Add the Mexican spice and fry for 30 secs.
- Pop in the passata, half the sour cream, black beans, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P).
- Cover and simmer for 6-8 mins. Season to taste with salt and pepper.
4
- Once the wedges are cooked, carefully push them towards the centre of the baking tray.
- Scatter the chorizo and cheese over the top.
- Return the wedges to the oven until the cheese has melted, 6-8 mins.
5
- Place the naans on a baking tray and sprinkle with a little water.
- Pop into the oven to warm through, 2-3 mins.
6
- Divide the warmed naans between plates.
- Top with the chilli, tomato salsa and a dollop of the remaining sour cream.
- Finish with a drizzle of the sweet chilli sauce.
- Serve cheesy chorizo potato wedges alongside.
