Cheesy Mexican Style Beef Hash

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks.

Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry 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 no longer pink in the middle. 

Add the pepper to the pan and cook, stirring occasionally, until softened, 5-7 mins. Season with salt and pepper.

Once the beef is cooked, stir in the Mexican style spice mix and garlic, then cook for 1 min more. 

Stir in the chopped tomatoes, beef stock paste and water for the beef (see pantry for amount). Bring to the boil, then reduce the heat to medium.

Allow the sauce to simmer and thicken, stirring occasionally, until there's almost no liquid left, 12-15 mins. Add a small splash of water if it gets too dry.

Meanwhile, grate the cheese.

Once the sauce has thickened, season to taste with salt and pepper if needed, then spoon into an ovenproof dish. Top with the roasted potatoes and sprinkle over the cheese.

Bake on the top shelf of your oven until the cheese is melted and golden, 10-12 mins.