Mexican Style Beef
with a Crispy Potato Top and Guacamole
776 kcal per serving
1 of your 5 a day
Mexican Style Beef
Energy (kJ/kcal) – 3247/776
Fat (g) – 41
Sat. Fat (g) – 15
Carbohydrates (g) – 67
Sugars (g) – 21
Fiber (g) – 7
Protein (g) – 38
Cholesterol (mg) – 0
Salt (g) – 2
- 450g Potato
- 1 Red Pepper
- 1 Carrot
- 1 Pack of Finely Chopped Tomatoes
- 1 Beef Stock
- 1 Avocado
- 60g Cheddar Cheese
- 1 Onion
- 240g Beef Mince
- 1 Tbsp Mexican Spice
- 50ml Water for the Beef
- ½ Bunch of Coriander
- ½ Lime
Step by Step Instructions
Step 1: Roast the Potato
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.
Step 2: Get Prepped
Meanwhile, halve, peel and chop the onion into small pieces. Halve the pepper, discard the core and seeds then chop into 2cm chunks.
Step 3: Brown the Beef
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.
Step 4: Simmer
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.
Step 5: Make the Guacamole
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.
Step 6: Finish and Serve the Dish
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!
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