Tex-Mex wedges

Ingredients for 3 servings:

• 1 bag of baked potatoes (potato wedges, pre-cooked), 750 g
• 1 bell pepper(s)
• 150 g cocktail tomatoes
• 250 g minced meat
• 1 onion(s)
• 125 g bacon cubes
• 1 can kidney beans, approx. 400 g
• 200 g cheese, grated
• 1 avocado(s)
• 1 cup crème fraîche with herbs, approx. 125 – 200 g
• salt and pepper
• Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Finish cooking the wedges in the oven according to the package instructions. Finely chop the onion. Quarter the cherry tomatoes and dice the bell pepper. Drain the kidney beans. Fry the minced meat with the onion. Be sure to season well and use salt sparingly, as the bacon is also salty. As soon as the wedges are done, spread them out on a baking sheet. Add the minced meat and onion mixture, followed by the vegetables. Finally, add the bacon cubes and grated cheese. Place everything in the oven at 180°C (top/bottom heat) for about 10-15 minutes, until the cheese is golden brown. Meanwhile, puree the avocado and season to taste. Serve the avocado and crème fraîche in a separate bowl or directly on the plate. If you like, you can also add corn.