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!
Tags:
Family Friendly
Allergens:
Milk
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
500 grams
Baby Potatoes
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
240 grams
Beef Mince
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 unit(s)
Avocado
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)3652 kJ
Energy (kcal)873 kcal
Fat44.7 g
of which saturates16.4 g
Carbohydrate80.9 g
of which sugars18.5 g
Dietary Fiber2.2 g
Protein40.3 g
Cholesterol0 mg
Salt2.69 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.
Utensils
•Oven dish
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- 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 the tray halfway through.
- Meanwhile, 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.
2
- Meanwhile, place a large pan over medium-high heat (without oil).
- When hot, cook the beef until browned, 5-6 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.
3
- Add the pepper, garlic and Mexican spice to the pan with a drizzle of oil if needed.
- Cook until softened, stirring occasionally, 5-7 mins. Season with salt and pepper.
- Pour 100ml water (per 2P) into the pan along with the stock.
- Stir in the passata, bring to the boil then reduce the heat to medium.
- Simmer, stirring occasionally, until there's almost no liquid left, 12-15 mins.
TIP: Add a splash of water if the sauce is too dry.
4
- 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.
5
- 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 the oven until the cheese has melted and is golden, 8-10 mins.
6
- Dish up spoonfuls of Mexican spiced cheesy beef hash.
- Top with freshly made guacamole.
- Serve any remaining lemon wedges alongside for squeezing over.
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