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Hungry Healthy Happy » Recipes » Beef

Mexican Beef and Potato Bake

Updated: Feb 3, 2021 · Published: Mar 25, 2019 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 21 Comments

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Diet: Gluten Free
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A cheesy, hearty and comforting Mexican inspired bake that is great for feeding a crowd. Spicy Mexican beef topped with roasted potatoes and cheese and then scattered with avocado, herbs and a dollop of sour cream. This Mexican Beef and Potato Bake is simple comfort food at its finest!

Mexican Beef and Potato Bake in a white enamel dish next to an orange towel.

For more great beef recipes, try our one pot Creamy Beef Pasta, high protein Steak and Rice Bowl or our Slow Cooker Chili con Carne.

Jump to:
  • Step by Step Instructions
  • Mexican Beef
  • Beef and Potato Bake
  • Vegetarian Mexican Bake
  • Extra Tips
  • Frequently Asked Questions
  • More Beef Recipes
  • Recipe
  • Feedback

Step by Step Instructions

One: Put the potatoes on a baking tray and drizzle with 1 tablespoon of oil and a sprinkle of salt and pepper and mix well. Put in a preheated over at 200°C/400°F/Gas 6 for 35 minutes (mixing half way through).

Cubes of potato laid out on a lined baking tray.

Two: 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).

A wooden chopping board with grated carrot and diced red pepper and onion.

Three: Add the pepper, onion, garlic, carrot and kale to the beef, stir and gently cook for a further 5 minutes.

A frying pan with pepper, onion, garlic, carrot, kale and ground beef.

Four: Sprinkle in the fajita season and stir. Add the tomatoes, water and stock cube and mix well. Simmer for 10 minutes.

Grounf beef and vegetables cooking in a pan with chopped tomatoes.

Five: Spoon the cooked beef mixture into a baking dish and top with the cooked potatoes.

A baking dish filled with beef and vegetables and half topped with potatoes.

Six: Sprinkle with the cheddar and feta.

Beef and potatoes on a baking dish topped with cheddar and feta cheeses.

Seven: Bake in the oven for 10 minutes or until the cheese had melted.

Baked beef and potatoes topped with melted cheese.

Eight: Serve with sour cream, avocado and coriander.

Beef and potatoes topped with sour cream and cilantro.

Mexican Beef

This is kind of like a Mexican beef potato hash, and a twist on a Latin American dish called Picadillo (a beef and potato dish that can be served in tacos or tostadas). The beef is bursting with Mexican seasoning and then topped with avocado at the end for some extra Mexican flavour.

Beef and Potato Bake

A beef and potato combination is pretty traditionally British, but there is not much British about this dish. The flavours are all Mexican! Chilli and coriander are the main flavours, but you can adjust them to suit your tastes and dial down the spice if you like.

A dollop of soured cream on top of beef and potatoes.

We have had some amazing beef and potato dishes when we have been in Mexico, and this is what this dish is inspired by (and the need to use up a lot of potatoes). It is fairly potato heavy, but we are firm believers that meat should be used to flavour the meal, rather than being the star of the show.

Vegetarian Mexican Bake

Want to make a vegetarian (or even vegan) version of this dish? That is totally doable. You could either swap the beef mince for a meat-free mince alternative and cook it exactly the same way, or go down the bean route. Make a little mixed bean stew and then top that with potatoes and cheese (or a cheese alternative if keeping it vegan).

Extra Tips

  • Get a head start on this meal and then just sprinkle with cheese and bake when you are ready to eat it.
  • Feel free to make it more or less spicy depending on your preference.
  • You can throw any vegetables you like into this. Leave the kale out if you want, but it's nice to have some greens hidden in there.
  • Sour cream too heavy for you? Top the bake with some Greek yogurt instead.
Potatoes and beef in a white dish, topped with sour cream and coriander.

Frequently Asked Questions

Can you make this potato bake ahead of time?

You can definitely get a head start on this recipe and finish it off just before you are ready to serve up. Load everything into the baking dish, but don't put the cheese on yet. You can then set it aside and then just top with cheese and bake when you are ready to eat it (obviously keep in the fridge if that is a long time) and then load with toppings.

More Beef Recipes

  • Slow Cooker Roast Beef on a board with some horseradish sauce.
    Slow Cooker Roast Beef (With Gravy)
  • Leftover roast beef sandwich stacked up with a whole gherkin on top.
    Leftover Roast Beef Sandwich
  • Slow cooker beef ragu in a bowl with a fork.
    Slow Cooker Beef Ragu
  • Beef Burrito Bowl

If you’ve tried this Mexican Beef recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Mexican Beef and Potato Bake in a bowl sat on a wooden surface.

Mexican Beef and Potato Bake

By: Dannii Martin
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!
A circular logo saying GF.
Gluten Free
4.97 from 28 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Mexican
Prep: 10 minutes mins
Cook: 45 minutes mins
Total: 55 minutes mins
Servings: 2 people
Calories: 517kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of a cow's head.
Meat

Ingredients

  • 450 g (16 oz) Potato - chopped in to large cubes
  • 1 tablespoon Olive oil
  • 1 teaspoon Olive oil
  • 1 pinch Sea salt and ground black pepper
  • 250 g (9 oz) Lean beef mince
  • 1 Garlic clove - crushed
  • 1 Red bell pepper - diced
  • 0.5 Onion - diced
  • 1 Carrot - peeled and grated
  • 40 g (0.66 cups) Kale - de-stalked and chopped
  • 2 tablespoon Fajita seasoning
  • 300 g (11 oz) Chopped tomatoes - canned
  • 75 ml (0.33 cups) Water
  • 1 Vegetable stock cube
  • 30 g (2 tablespoon) Mature cheddar - grated
  • 15 g (1 tablespoon) Feta - crumbled
  • 25 g (2 tablespoon) Fresh coriander (cilantro) - finely chopped
  • 2 tablespoon Sour cream - (optional)
  • 0.5 Avocado - diced (optional)

Instructions

  • Preheat your over to 200°C/180°C(fan)/400℉/Gas 6.
  • Put 450 g Potato onto a baking tray and drizzle with 1 tablespoon Olive oil and 1 pinch Sea salt and ground black pepper and mix well. Put into the oven for 35 minutes (mixing half way through).
  • Chop 0.5 Onion and 1 Red bell pepper and grate 1 Carrot. Heat 1 teaspoon Olive oil in a large pan and add 250 g Lean beef mince and brown (around 4 minutes).
  • Add the pepper, onion, 1 Garlic clove, carrot and 40 g Kale to the beef, stir and gently cook for a further 5 minutes.
  • Sprinkle in 2 tablespoon Fajita seasoning and stir. Add 300 g Chopped tomatoes, 75 ml Water and 1 Vegetable stock cube and mix well. Simmer for 10 minutes.
  • Spoon the cooked beef mixture into a baking dish and top with the cooked potatoes.
  • Sprinkle with 30 g Mature cheddar and 15 g Feta.
  • Bake in the oven for 10 minutes or until the cheese had melted.
  • Serve with 2 tablespoon Sour cream, 0.5 Avocado and 25 g Fresh coriander (cilantro).

Recipe Tips

  • Get a head start on this meal and then just sprinkle with cheese and bake when you are ready to eat it.
  • Feel free to make it more or less spicy depending on your preference.
  • You can throw any vegetables you like in to this. Leave the kale out if you want, but it's nice to have some greens hidden in there.
  • Sour cream too heavy for you? Top the bake with some Greek yoghurt instead.

Nutritional Information

Serving: 1portion | Calories: 517kcal | Carbohydrates: 48g | Protein: 41g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 1090mg | Potassium: 2070mg | Fiber: 10g | Sugar: 9g | Vitamin A: 10405IU | Vitamin C: 148.4mg | Calcium: 325mg | Iron: 12.9mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. Percy says

    April 16, 2019 at 4:09 pm

    5 stars
    This looks amazing - I'm going to make it this week! I love good hearty meat and potatoe dishes, but the mexican element is a nice twist!

    Reply
  2. Eileen says

    April 08, 2019 at 8:04 am

    5 stars
    Your blog is so amazing.
    With the photos/video one can easily follow and it is a help for preparing it at home.
    Thank you

    Reply
  3. Anita @ Daily Cooking Quest says

    April 05, 2019 at 8:57 pm

    5 stars
    I love Mexican dishes in general, and the way you sneak in some kale is genius. I bet the picky eaters who don't want to eat kale won't even notice it's there. ;)

    Reply
  4. Sara says

    March 27, 2019 at 12:03 pm

    I am going to make this at the weekend with quorn mince. Thanks for the idea Dannii x

    Reply
  5. Rosa says

    March 27, 2019 at 11:45 am

    5 stars
    Mmm this looks so hearty and comforting. I think my dinner for tonight! Thanks!!

    Reply
  6. Cathy says

    March 27, 2019 at 8:57 am

    5 stars
    Whats not to like about this yummy dish! Looks delicious! Love how you incorporated the potatoes!

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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