HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Beef Bake & Cheesy Potatoes
topBanner
Tex-Mex Beef Bake & Cheesy Potatoes

Tex-Mex Beef Bake & Cheesy Potatoes

with Yoghurt & Chives

Family Friendly
Read more

This family winner combines mild Mexican spices with tender beef and veggies. The tasty mixture then gets covered in roasted potatoes and cheese, which turns into a golden, cheesy topping after some time in the oven. Both little and big eaters will go wild for this baked delight!

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 Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potato

1 unit

capsicum

1 unit

brown onion

2 clove

garlic

½ tin

sweetcorn

1 packet

beef mince

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

½ tin

chopped tomatoes

1 sachet

beef-style stock powder

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bunch

chives

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2660 kJ
Fat21.6 g
of which saturates10.8 g
Carbohydrate58.4 g
of which sugars20.7 g
Dietary Fibre0 g
Protein46 g
Cholesterol0 mg
Sodium1740 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.

2

While the potato is roasting, cut the capsicum into 1cm pieces. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list).

3

In a large frying pan, heat a drizzle of olive oil over high heat. Add the capsicum and onion and cook until softened, 4-5 minutes. Add another drizzle of olive oil, then cook the beef mince, breaking up with a spoon, until just browned, 3-4 minutes.

4

Reduce the heat to medium, then add the Tex-Mex spice blend, garlic and tomato paste and cook until fragrant, 1 minute. Add the chopped tomatoes (see ingredients list) and sweetcorn. Add the beef-style stock powder, stir, then simmer until thickened, 2 minutes. Season to taste.

TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.

5

Transfer the beef mixture to a medium baking dish. Top with the roasted potato and sprinkle with the shredded Cheddar cheese. Bake on the top shelf of the oven until the cheese is melted and golden, 8-10 minutes. While the beef and cheesy potatoes are baking, finely chop the chives.

6

Divide the Tex-Mex beef bake with cheesy potatoes between bowls. Top with the yoghurt and sprinkle with the chives.