Mexican Style Beef and Kidney Bean Hash with Chorizo
with Crispy Potato Top and Soured Cream
A bit of a different mexican dish - fusion british cottage pie and mexican spiced beef with the trimmings
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 war 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.
Ingredients
450
Potatoes
1
Red Kidney Beans
2
Garlic Clove
240
British Beef Mince
1
Mexican Style Spice Mix
1
Finely Chopped Tomatoes
10
Beef Stock Paste
75
Soured Cream
(Contains Milk)
90
Chorizo
Not included in your delivery
50
Water for the Beef
Nutritional information
Utensils
Instructions
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, drain and rinse the kidney beans. Put half of them into a bowl and roughly mash with the back of a fork.
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 chorizo and fry until it starts to brown, 3-4 mins.
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.
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, kidney beans (both whole and crushed), 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.
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.
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 of soured cream on top for those who'd like it.
Enjoy!
