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Mexican Style Beef

Mexican Style Beef

with Crispy Potato Top, Guac and Sour Cream

Family
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We’ve given cottage pie a Mexican twist by seasoning the beef with our special central American spice, topping it with crispy cheesy potatoes, and serving it with a good dollop of zesty guacamole and sour cream. Super simple to put together, and bursting with big, bold flavours, this is comfort food with a kick. This recipe card will be hanging in your hall of fame in no time at all!

Tags:Family Box
Allergens:Milk
Preparation Time
45 minutes
Difficulty level
Level 2
Ingredients 
serving amount
2
3
4
Ingredients
serving amount
2
3
4

1 pack(s)

Potato

1 unit(s)

Onion

1 unit(s)

Red Pepper

250 grams

Beef Mince

1 unit(s)

Carrot

1.5 tsp

Central American Style Spice Mix

½ tin(s)

Chopped Tomatoes

½ pot(s)

Beef Stock Pot

½ bunch(es)

Coriander

1 unit(s)

Avocado

½ unit(s)

Lime

30 grams

Cheddar Cheese

(ContainsMilk)

½ pot(s)

Sour Cream

(ContainsMilk)

Not included in your delivery

50 milliliter(s)

Water

Nutritional information
per serving
per 100g
Nutritional information
per serving
per 100g
Energy (kJ)3523 kJ
Energy (kcal)842 kcal
Fat46.0 g
of which saturates18.0 g
Carbohydrate68 g
of which sugars20.0 g
Protein40 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Baking Tray
Cutting board
Knife
Frying Pan
Grater
Spoon
Fork
Mixing Bowl
Bowl
Oven dish
InstructionsPDF
Instructions
1

Preheat your oven 220°C. Chop the potato into 2cm cubes (no need to peel!). Pop on a baking tray, drizzle with oil and add a pinch of salt. Toss to coat, spread out and roast on the top shelf of your oven until crispy, 25-30 mins, turning halfway through cooking. TIP:Use two baking trays if necessary, you want the potato to be spread out.

2

Halve, peel and chop the onion into small pieces. Halve, then remove the core from the red pepper and roughly chop.

3

Heat a splash of oil in a frying pan on medium-high heat. Add the beef and cook until browned, 4-5 mins. Break it up with a wooden spoon as it cooks. Add the onion and red pepper, stir together and cook until the veggies are softened, 5-7 mins. Add a pinch of salt and pepper. While the veggies cook, remove the ends from the carrot and coarsely grate (no need to peel!). Stir into the pan once the other veggies are soft.

4

Add in the Central American spice mix and cook for 1 minute more. Pour in the diced tomatoes and water (see ingredients for amount). Stir in the stock pot, bring to the boil, then reduce the heat to medium. Allow to simmer and thicken until there is almost no liquid left, about 15 min

5

Finely chop the coriander (stalks and all). Halve the avocado lengthways and twist apart. Remove the stone and slip a spoon around the edge of the flesh to pop it out of its skin. Put in a mixing bowl. Halve the lime and add a squeeze of juice from half of it, along with a pinch of salt and pepper, to the avocado. Mash with a fork until smooth. Taste and add more salt, pepper and lime juice if required. Grate the cheese.

6

Once the sauce has thickened, 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 guac and sour cream. Finish with a sprinkling of coriander. Enjoy!