Mexican-Style Cheesy Beef & Potato Hash
with Smashed Avocado & Spring Onion
- Sulphites
- Milk
Kick off a flavour fiesta with this easy beef hash that’s sure to be a hit! Golden potatoes, Mexican-spiced beef and melted Cheddar come together to form the crispy baked hash. Finish with a dollop of fresh smashed avocado and a sprinkle of spring onion, then dig in!
Ingredients
1 packet
Chopped Potato
(Contains: Sulphites; )
1
Capsicum
2
Garlic
1
Spring Onion
1
Avocado
250 g
Beef Mince
1 sachet
Mexican Fiesta Spice Blend
1 packet
Passata
1 sachet
Chicken-Style Stock Powder
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place chopped potato on a lined oven tray. Drizzle with olive oil, season
with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Roughly chop capsicum. Finely chop garlic. Thinly slice spring onion.
• Slice avocado in half and scoop out flesh. In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste with salt and pepper.
• When potatoes have 10 minutes remaining, heat a large frying pan over
high heat.
• Cook beef mince (no need for oil!) and capsicum, breaking up with a spoon, until just browned, 3-4 minutes.
• SPICY! This spice blend is hot! Add less if you’re sensitive to heat. Add Mexican Fiesta spice blend and garlic to pan and cook until fragrant, 1 minute.
• Add passata, chicken-style stock powder and the water. Bring to the boil,
then reduce the heat and simmer until slightly thickened, 1-2 minutes.
Season to taste.
• Transfer to a large baking dish. Top with roasted potato and sprinkle with
shredded Cheddar cheese. Bake until golden, 8-10 minutes.
• Divide Mexican-style cheesy beef and potato hash between bowls.
• Top with smashed avocado and spring onion to serve. Enjoy!
