Cheesy American Beef Loaded Wedges

While the wedges are roasting, slice the kernels off the corn cob. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Finely chop the tomato. Grate the carrot (unpeeled). Drain and rinse the red kidney beans (see ingredients list).

Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion and cook until softened, 3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 3-4 minutes. Add the All-American spice blend and cook until fragrant, 1 minute.

Add the grated carrot and red kidney beans to the frying pan and cook until softened and heated through, 2-3 minutes.

Add the tomato paste, the water and crumbled beef stock (1 cube for 2 people/ 2 cubes for 4 people) and stir to combine. Add a dash of water if the sauce looks too thick. Reduce the heat to medium-low and sprinkle the shredded Cheddar cheese over the beef mixture. Cover with a lid or foil and cook until the cheese has melted, 2-3 minutes.