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Cheesy Mexican Style Beef Hash

Cheesy Mexican Style Beef Hash

with Crispy Potato Top and Chive Soured Cream

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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.

Tags:Family Friendly
Allergens:Milk

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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

240 grams

Beef Mince

1 pot(s)

Mexican Style Spice Mix

1 pack(s)

Finely Chopped Tomatoes

10 grams

Beef Stock Paste

1 bunch(es)

Chives

75 grams

Soured Cream

(ContainsMilk)

30 grams

Mature Cheddar Cheese

(ContainsMilk)

Not included in your delivery

50 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2819 kJ
Energy (kcal)674 kcal
Fat33.0 g
of which saturates16.0 g
Carbohydrate59 g
of which sugars15.0 g
Protein37 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Garlic Press
Frying Pan
Small Bowl
Grater
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press).

3

Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when it is no longer pink in the middle. Add the pepper to the beef and stir together. Cook until softened, 5-7 mins, stirring occasionally. Season with salt and pepper.

4

Stir the Mexican style spice mix and garlic. Cook for 1 min more. Stir in the chopped tomatoes, water for the beef (see ingredient list for amount) and 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 becomes too dry.

5

Meanwhile, roughly chop the chives. Pop the soured cream into a small bowl. Add the chives, season with salt and pepper and mix together. Grate the cheese.

6

Once the sauce has thickened, season to taste with salt and pepper if needed. Spoon into an ovenproof dish. Top with the roasted potato and sprinkle over the cheese. Bake on the top shelf of your oven until the cheese has melted and golden, 10-12 mins. Serve in deep bowls with a dollop of the chive soured cream on top. Enjoy!