HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Beef
Mexican Style Beef

Mexican Style Beef

with Cheesy Potato Top and Soured Cream

Read more

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 soured 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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


½ unit(s)


½ unit(s)

Red Pepper

240 grams

Beef Mince

1 pot(s)

Central American Style Spice Mix

½ pack(s)

Finely Chopped Tomatoes

½ sachet

Beef Stock Powder

½ bunch(es)


1 block(s)

Mature Cheddar Cheese


½ pack(s)

Soured Cream


½ unit(s)


1 unit(s)


Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3448 kJ
Energy (kcal)824 kcal
Fat48.0 g
of which saturates19.0 g
Carbohydrate63 g
of which sugars15.0 g
Protein36 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven 200°C. Chop the potato into 2cm cubes (no need to peel). Pop on a lined baking tray, drizzle with olive 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. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potato nicely spread out.


Meanwhile, halve, peel and chop the onion into small pieces. Halve the pepper, discard the core and seeds then roughly chop.


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


Stir the central American spice mix into the pan and cook for 1 minute. Pour in the chopped tomatoes and water (see ingredients for amount). Stir in the stock powder, bring to the boil then reduce the heat to medium. Allow to simmer and thicken until there is almost no liquid left, about 10-15 mins.


While the sauce is bubbling away, finely chop the coriander (stalks and all). Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides into a 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.


Once the sauce has thickened, spoon into an ovenproof dish. Top with the roasted potato and sprinkle over the cheddar. 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 soured cream. Sprinkle over the coriander.Enjoy!