This Cheesy Mexican Style Beef Hash is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Finely Chopped Tomatoes
Beef Stock Paste
Mature Cheddar Cheese(ContainsMilk)
Water for the Beef
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop them on a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the pepper, discard the core and seeds then chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle. Once browned, drain and discard any excess fat. Add the pepper to the beef, stir together, and cook until softened, 5-7 mins, stirring occasionally. Season with salt and pepper.
Stir the Mexican style spice mix and garlic into the beef and cook for 1 min. Pour in the chopped tomatoes and water (see ingredients for amount). Stir in the beef stock paste, 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 more water if the mixture looks a little dry.
Meanwhile, slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides into a bowl. Halve the lime and add a squeeze of juice and a pinch of salt and pepper. Mash with a fork. Taste and add more salt, pepper and lime juice if required. Grate the cheese.
Once the sauce has thickened, season with salt and pepper to taste. Spoon into an ovenproof dish. Top with the roasted potato and sprinkle over the cheese. Place on the top shelf of your oven and bake until the cheese has melted and is nice and golden, 10-12 mins. Once golden, serve in deep bowls with a dollop of guacamole. Enjoy!