Cheesy Mexican Style Beef Hash
with Crispy Potato Top, Smashed Avocado and Soured Cream
- Milk
- Milk
- May contain traces of allergens
A bit of a different mexican dish - fusion british cottage pie and mexican spiced beef with the trimmings
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
1 sachet(s)
Mexican Style Spice Mix
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Beef Stock Paste
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 pot(s)
Smashed Avocado
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
50 milliliter(s)
Water for the Beef
Nutrition Values
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
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 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.
When ready, serve your beef hash in deep bowls with a dollop the smashed avocado and soured cream on top for those who'd like it.
Enjoy!
