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Mexican-Style Beef Bake

Mexican-Style Beef Bake

with Cheesy Kumara Topping

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This delicious beef bake is both warming and full of nutrients - not that you'd know that to look at it. Undercover veg and an irresistible roasted kumara top make this pie the ultimate in comforting food.

Allergens:Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

kumara

1 unit

green capsicum

1 unit

carrot

1 unit

brown onion

1 clove

garlic

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

1 sachet

tomato paste

1 tin

crushed tomatoes

1 cube

beef-style stock powder

1 block

Cheddar cheese

(ContainsMilk)

1 bunch

coriander

1 tub

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

½ tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3100 kJ
Fat31.9 g
of which saturates18.4 g
Carbohydrate61.3 g
of which sugars37.5 g
Dietary Fibre0 g
Protein45.9 g
Cholesterol0 mg
Sodium1340 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Grater
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm cubes. Place the kumara on the oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast for 20 minutes or until softened. TIP: Cut the kumara to the correct size so it cooks in the allocated time.

2

While the kumara is roasting, cut the green capsicum into 1cm chunks. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Remove the wax from the Cheddar cheese and grate the cheese.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum, onion and carrot and cook for 3-4 minutes or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned.

4

Reduce the heat to medium and add the Mexican Fiesta spice blend, garlic and tomato paste to the beef and cook for 1 minute or until fragrant. SPICY: You may find the spice blend hot! Feel free to add less, depending on your taste. Add the crushed tomatoes, butter, brown sugar and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Cook, stirring, for 2 minutes or until thickened and well combined. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.

5

Transfer the beef mixture to the medium baking dish. Top with the roasted kumara and sprinkle with the grated Cheddar cheese. Bake on the top shelf of the oven for 8-10 minutes or until the cheese is melted. While the bake is in the oven, roughly chop the coriander.

6

Divide the Mexican beef bake between plates and top with a dollop of Greek yoghurt. Sprinkle with the coriander.