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Mexican Style Cheesy Lean Beef Hash

Mexican Style Cheesy Lean Beef Hash

with smashed avocado
4.5(70)
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Calories
: 
590 kcal
Protein
: 
41.5g protein
Difficulty
: 
Medium
Allergens:
  • Milk
Serving amount

500 grams

Baby Potatoes

1 unit(s)

Bell Pepper

2 unit(s)

Garlic

240 grams

Irish Lean Beef Mince

1 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Beef Stock

50 grams

Grated Cheese

(Contains: Milk)

1 pack(s)

Passata

100 grams

Smashed Avocado

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)2469 kJ
Energy (kcal)590 kcal
Fat23.5 g
of which saturates10.2 g
Carbohydrate48.9 g
of which sugars23.5 g
Dietary Fiber12.3 g
Protein41.5 g
Salt3.7 g
Potassium1037.6 mg
Calcium51.2 mg
Iron0.4 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.
•Oven dish
•Grater
•Baking Sheet with Baking Paper

Cooking steps

Get Prepped
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.

Brown the Mince
2
  • Meanwhile, place a large pan over medium-high heat (without oil).
  • When hot, cook the mince 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. 
Soften the Veg
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.
Simmer the Sauce
4
  • 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.

Top with Potatoes
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.
Finish and Serve
6
  • Dish up spoonfuls of Mexican spiced cheesy mince hash. 
  • Top with smashed avo.
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