Mexican Style Cheesy Turkey Hash
with smashed avocadoCalories
:
556 kcalProtein
:
44.4g proteinTotal
:
45 minutesDifficulty
:
MediumFamily Friendly
Calorie Smart
Protein Rich
Allergens:
- Milk
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
500 grams
Baby Potatoes
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
250 grams
Turkey Mince
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Beef Stock
50 grams
Grated Cheese
(Contains: Milk May be present: 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
Nutrition Values
Energy (kJ)2327 kJ
Energy (kcal)556 kcal
Fat19 g
of which saturates8.5 g
Carbohydrate46.3 g
of which sugars22.8 g
Dietary Fiber12.9 g
Protein44.4 g
Salt3.7 g
Potassium962.9 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.
Utensils
•Oven dish
•Grater
•Baking Sheet with Baking Paper
Cooking steps
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 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.
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.
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.
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 mince hash.
- Top with smashed avo.
