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Cheesy Mexican Style Beef Hash

Cheesy Mexican Style Beef Hash

with crispy potato

0.0(0)

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Calories

:

464 kcal

Protein

:

34.4g protein

Total

:

45 minutes

Difficulty

:

Medium

Egg Free

Family Friendly

Nut free

Allergens:

Milk

Ingredients

Serving amount

400 grams

Baby Potatoes

1 unit(s)

Bell Pepper

2 unit(s)

Garlic

250 grams

Irish Beef Mince

1 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Beef Stock

50 grams

Grated Cheese

(Contains: Milk)

1 pack(s)

Passata

1 unit(s)

Lemon

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)1940 kJ

Energy (kcal)464 kcal

Fat28 g

of which saturates13.8 g

Carbohydrate18.6 g

of which sugars10.6 g

Dietary Fiber2.8 g

Protein34.4 g

Salt1.8 g

Potassium45 mg

Calcium8.5 mg

Iron0.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish

•Grater

Cooking steps

Getting Started

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel). Pop them on a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Roast until golden, 25-30 mins. Turn halfway through.

Halve the pepper, discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

Brown teh Beef

2

Heat a drizzle of oil in a large pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Add the pepper, garlic, and Mexican style spice to the beef, stir together, and cook until softened, 5-7 mins, stirring occasionally. Season with salt and pepper.

Simmer the Sauce

3

Pour in the passata and 100ml water (double for 4p). Stir in the beef stock, bring to the boil then reduce the heat to medium. Allow to simmer and thicken, stirring occasionally until there is almost no liquid left, 12-15 mins. TIP: Add a splash more water if the mixture looks a little dry.

Finish with a Roast

4

Once the sauce has thickened, season with salt and pepper to taste. Spoon into an oven dish. Top with the roasted potato and sprinkle over the cheese. Place on the top shelf of your oven and bake until the cheese has melted and is nice and golden, 10-12 mins.

Dish It Up

5

Dish up spoonfulls of loaded beef-hash. Serve with any remaining lemon cut into wedges.

Finish and Serve

6

Dish up spoonfuls of Mexican spiced cheesy beef hash.
Top with smashed avo.

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