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Mexican Style Beef

Mexican Style Beef

with Crispy Potato Top and Guacamole

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We love good Beef with Crispy Potato Top & Guacamole and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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)


1 unit(s)


1 unit(s)

Red Pepper

240 grams

Beef Mince

1 unit(s)


1 unit(s)

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes

50 milliliter(s)

Water for the Beef

1 sachet(s)

Beef Stock Powder

½ bunch(es)


1 unit(s)


½ unit(s)


1 block(s)

Mature Cheddar Cheese

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3247 kJ
Energy (kcal)776 kcal
Fat41.0 g
of which saturates15.0 g
Carbohydrate67 g
of which sugars21.0 g
Protein38 g
Salt1.97 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel!). Pop them on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, halve, peel and chop the onion into small pieces. Halve the pepper, discard the core and seeds then chop into 2cm chunks.


Heat a splash of oil in a frying pan on medium-high heat. Add the beef mince and cook until browned, 4-5 mins, breaking 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 softened, 5-7 mins. Add a pinch of salt and pepper. While the veg cooks, remove the ends from the carrot and coarsely grate (no need to peel) and add to the pan.


Stir the central American spice mix into the beef and cook for 1 minute. Pour in the chopped tomatoes and water (see ingredient list for amount). Stir in the beef 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 15 mins. IMPORTANT: The beef is cooked when no longer pink.


Meanwhile, 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 and a pinch of salt and pepper. Mash with a fork. Taste and add more salt, pepper and lime juice if required. Grate the cheese.


Once the sauce has thickened, season with salt and pepper to taste. 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 guacamole. Sprinkle over the coriander and enjoy!