Mexican Beef and Potato Bake

A cheesy, hearty and comforting Mexican inspired bake that is great for feeding a crowd. This Mexican Beef and Potato Bake is simple comfort food at its finest!


450 g potatoes chopped in to large cubes
1 tbsp olive oil
1 tsp olive oil
1 pinch sea salt and black pepper
250 g lean beef mince
1 garlic clove crushed
1 red pepper diced
0.5 onion diced
1 carrot peeled and grated
40 g kale de-stalked and chopped
2 tbsp fajita seasoning
300 g chopped tomatoes
75 ml water
1 vegetable stock cube
30 g mature cheddar grated
15 g feta crumbled
25 g fresh coriander finely chopped
2 tbsp sour cream (optional)
0.5 avocado diced (optional)
Put the potatoes on a baking tray and drizzle with 1 tbsp of oil and a sprinkle of salt and pepper and mix well. Put in a preheated over at 200°C for 35 minutes (mixing half way through).
Chop the onion and pepper and grate the carrot. Heat the rest of the oil in a large pan and add the beef mince and brown (around 4 minutes).
Add the pepper, onion, garlic, carrot and kale to the beef, stir and gently cook for a further 5 minutes.
Full instructions recipe visit:

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