A small handful of fresh coriander, roughly chopped
2 tablespoons Mash Direct Coronation Coleslaw
Preheat an oven and cook the Salt and Chilli Wedges as per packet instructions.
For the Chilli Beef:
Heat the olive oil in a large non stick frying pan and gently fry the chopped shallot for a few minutes until soft.
Add steak mince, breaking the meat up with the spoon as it cooks and browns.
Stir in the beef stock, garlic, tomato puree, cayenne, chilli, a little salt, pepper and bring to a boil, then reduce the temperature to a low setting and simmer for 10 minutes until the sauce thickens.
Stir in black beans and warm.
Taste and adjust seasoning if necessary.
Arrange the cooked wedges into a bowl and top with spiced beef, sprinkle with avocado, tomato, jalapeños, drizzle with creme fraiche and sprinkle with coriander.