Step 1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

Step 2

While the potato wedges are roasting, drain the sweetcorn. Finely chop the brown onion (see ingredients). Finely chop the garlic. Finely chop the tomato. Roughly chop the coriander. Grate the carrot. Drain and rinse the red kidney beans (see ingredients).

Step 3

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

Step 4

Return the pan to a medium-high heat. Cook the grated carrot and red kidney beans until softened and heated through, 2-3 minutes. Add the tomato paste, the water and the beef stock pot and stir to combine. 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. TIP: Before adding the cheese, add a splash more water if the sauce looks too thick.

Step 5

Add the tomato and coriander to the bowl with the charred corn and combine with a drizzle of white wine vinegar. Season to taste.

Step 6

Divide the potato wedges and cheesy American beef between bowls. Top with the charred corn salsa and serve with sour cream.