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Mexican Style Cheesy Beef Hash
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Mexican Style Cheesy Beef Hash

Mexican Style Cheesy Beef Hash

with freshly made guacamole

This is a typical potato-based hash with an exciting south-of-the-border twist. Mexican elements come in the form of an expertly blended spice mix and homemade guacamole—of course!

Family Friendly
Total Time45 minutes
Cooking Time35 minutes


Serving amount

400 g

Baby Potatoes

1 piece

Bell Pepper

2 piece


250 g

Beef Mince

1 sachet

Mexican Style Spice Mix

1 sachet

Beef Stock

1 piece


1 pack


1 piece


50 g

Grated Cheese

(Contains Milk)

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3277 kJ
Energy (kcal)783 kcal
Fat44.2 g
of which saturates16.4 g
Carbohydrate60.7 g
of which sugars14.3 g
Dietary Fiber1.4 g
Protein40.5 g
Cholesterol0 mg
Salt2 g
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.


Oven dish
Baking Sheet with Baking Paper


Get Prepped
  • Preheat the oven to 220°C/200°C fan/gas mark 7. 
  • Chop the potatoes into 2cm chunks.
  • Pop onto a lined baking tray. Drizzle with oil then season with salt and pepper. Toss to coat, spread out and roast until golden, 25-35 mins. Turn halfway through.
  • Halve the pepper and discard the core and seeds. Cut into 2cm chunks. 
  • Peel and grate the garlic (or use a garlic press).

TIP: Use two baking trays if necessary.

Brown the Beef
  • Meanwhile, place a large pan over medium-high heat (no oil).
  • When hot, add the beef and cook until browned, 4-5 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. 
  • Add the pepper, garlic and Mexican spice mix to the pan with a drizzle of oil if needed. 
  • Cook until softened, 5-7 mins, stirring occasionally. Season with salt and pepper.
Simmer the Sauce
  • Pour the passata into the pan along with 100ml water (double for 4p).
  • Stir in the beef stock powder, 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 of water if the mixture becomes too dry.

Smash the Avocado
  • Meanwhile, halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out into a bowl.
  • Halve the lemon and add a squeeze of juice to the bowl with a pinch of salt and pepper
  • Mash the avocado with a fork.
  • Taste and add more salt, pepper and lemon juice if desired.
Top with Potatoes
  • Once the sauce in the pan has thickened, season to taste with salt and pepper.
  • Spoon into an oven dish, top with the roast potato and sprinkle over the cheese.
  • Place on the top shelf of your oven and bake until the cheese has melted and is golden, 10-12 mins.
Finish and Serve
  • Dish up spoonfuls of Mexican spiced cheesy beef hash. 
  • Top with freshly made guacamole.
  • Serve with any remaining lemon cut into wedges.