Cheesy Mexican Style Beef Hash
with Crispy Potato Top and Zesty Creme Fraiche
- Milk
- May contain traces of allergens
- Celery
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.
Ingredients
450
Potatoes
1
Bell Pepper
(May be present: Celery)
2
Garlic Clove
240
British Beef Mince
1
Mexican Style Spice Mix
1
Finely Chopped Tomatoes
10
Beef Stock Paste
1
Lime
75
Creme Fraiche
(Contains: Milk)
30
Mature Cheddar Cheese
(Contains: Milk)
Not included in your delivery
50
Water for the Beef
Nutrition Values
Utensils
Cooking Steps
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, 25-35 mins. Turn halfway through.
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 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 and cook until softened, 5-7 mins, stirring occasionally. Season with salt and pepper.
Stir in the Mexican style spice mix and garlic, then 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.
Meanwhile, zest and cut the lime into wedges. Pop the creme fraiche into a small bowl. Add the lime zest, season with salt and pepper and mix together. Grate the cheese.
Once the sauce has thickened, season to taste with salt and pepper if needed. 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. Serve in deep bowls with a dollop of the zesty creme fraiche on top and the lime wedges for squeezing over. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Mexican-inspired flavours, though some found it could use more spice or depth.
- Ease of prep: Quick and simple to make, with clear instructions; roasting potatoes took longer than expected for some.
- Suggestions: Consider adding extra vegetables, beans, or jalapeños for more texture and flavour; increase cheese for better coverage.
- Next-day meals: Several found it made enough for leftovers, perfect for lunch the next day.
- Portions: Some felt portions were generous and filling, while others wished for more, especially more potatoes.
Explore Similar Recipes
