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

1 unit(s)

Baby Potatoes

1 unit(s)

Bell Pepper

2 unit(s)


250 grams

Beef Mince

1 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Beef Stock

1 unit(s)


50 grams

Grated Cheese

(Contains Milk)

1 pack(s)


1 unit(s)


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)846 kcal
Energy (kJ)3538 kJ
Fat45.5 g
of which saturates16.8 g
Carbohydrate74.5 g
of which sugars14.4 g
Dietary Fiber1.4 g
Protein42.2 g
Cholesterol0 mg
Salt2.22 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Oven dish
Baking Sheet with Baking Paper


Get Prepped
  • Preheat the oven to 240°C/220°C fan/gas mark 9. 
  • Chop the potatoes into 2cm chunks.
  • Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil. 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 (without oil).
  • When hot, cook the beef 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 bell pepper, garlic and Mexican spice mix to the pan with a drizzle of oil if needed. 
  • Cook until softened, stirring occasionally, 5-7 mins. Season with salt and pepper.
Simmer the Sauce
  • Pour 100ml water (double for 4p) into the pan along with the beef stock powder.
  • Stir in the passata, 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 consistency becomes too dry.

Smash the Avocado
  • Meanwhile, halve the avocado and remove the pit. Use a spoon to scoop the flesh out into a bowl.
  • Quarter 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 as desired.
Top with Potatoes
  • Once the sauce in the pan has thickened, season to taste with salt and pepper.
  • Spoon into an appropriately-sized oven dish, top with the roast potatoes and sprinkle over the cheese.
  • Bake on the top shelf of your oven until the cheese has melted and is golden, 8-10 mins.
Finish and Serve
  • Dish up spoonfuls of Mexican spiced cheesy beef hash. 
  • Top with freshly made guacamole.
  • Serve any remaining lemon wedges alongside for squeezing over.