Loaded Organic Beef Fajita Potato Wedges
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Loaded Organic Beef Fajita Potato Wedges

Loaded Organic Beef Fajita Potato Wedges

with Pepper Jack & Zesty Garlic Mayo

You’ve had fajitas, and you’ve had potato wedges, but you’ve probably never had either of those things quite like this. Potatoes roast with green pepper, onion, and our signature Fajita Spice; meanwhile, you whip up a surprising side (garlic mayo—heyo!). Wedges are topped with cheddar and pepper jack, then returned to the oven until melty and “nacho-esque.” Everything’s garnished with diced tomato and a mayo drizzle, then eaten straight from the pan for a meal that's the best of two tasty worlds.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

16 ounce


1 unit

Red Onion

1 unit

Long Green Pepper

1 unit


1 clove


1 tablespoon

Fajita Spice Blend

4 tablespoon


(Contains Eggs)

½ cup

Cheddar Cheese

(Contains Milk)

½ cup

Pepper Jack Cheese

(Contains Milk)

1 teaspoon

Garlic Powder

10 ounce

Organic Ground Beef

Not included in your delivery

2 unit


(Contains Eggs)

4 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories1120 kcal
Fat80 g
Saturated Fat28 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber6 g
Protein50 g
Cholesterol375 mg
Sodium830 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 the delivered box, depending on your region.


Aluminum Foil
Baking Sheet
Large Pan
Small Bowl



• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Slice top off green pepper; core and deseed, then cut into ½-inch-thick rings. Dice tomato into ¼-inch pieces. Peel and finely chop garlic.

Roast Veggies

• Toss potatoes, onion, and green pepper on a foil-lined baking sheet with a large drizzle of oil, garlic powder, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), a big pinch of salt, and pepper. • Spread veggies out in a single layer. Roast on top rack until browned and tender, 25-30 minutes.

While veggies roast, heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add beef or organic beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Make Garlic Mayo

• Place garlic and 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until softened, 20-25 seconds. Set aside to cool. • Once cooled, stir in mayonnaise and remaining Fajita Spice Blend until combined. Season with a pinch of salt and pepper. • Optional: Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack two eggs (four eggs for 4) into pan and cover. Fry eggs to preference. Season with salt and pepper. Remove pan from heat; cover to keep warm.

If cooking eggs, use pan used for beef here.

Finish & Serve

• Once veggies are done, carefully remove baking sheet from oven. Sprinkle cheddar and pepper jack over veggies. Return to oven and bake until cheese melts, 2-3 minutes. • Carefully top veggies on sheet with tomato and fried eggs (if using). Drizzle with garlic mayo and serve directly from sheet for a family-style experience.

Top veggies on sheet with beef or organic beef along with tomato.

Wash hands and surfaces after handling raw eggs. Cook until yolks and whites are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Ground Beef is fully cooked when internal temperature reaches 160°.