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    Hungry Healthy Happy » Recipes » Beef

    Mexican Beef and Potato Bake

    Published: Mar 25, 2019 · Modified: Feb 3, 2021 by Dannii · This post may contain affiliate links · 25 Comments

    390 shares
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    Diet: Gluten Free

    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.
    Jump to:
    • Ingredients needed
    • Step by step
    • Mexican beef
    • Beef and potato bake
    • Vegetarian Mexican bake
    • FAQs
    • Extra tips
    • More beef recipes
    • Recipe
    • Feedback

    Ingredients needed

    • 450g potatoes, chopped in to large cubes
    • 2 tablespoon olive oil
    • A pinch of sea salt and black pepper
    • 250g lean beef mince
    • 1 garlic clove, crushed
    • 1 red pepper, diced
    • Half a white onion, diced
    • 1 carrot, peeled and grated
    • 2 handfuls of kale, de-stalked and chopped
    • 2 tablespoon fajita seasoning
    • 300g chopped tomatoes
    • 75ml of water
    • Vegetable stock cube
    • 40g mature cheddar, grated
    • 20g feta, crumbled
    • A handful of fresh coriander, finely chopped
    • 2 tablespoon sour cream
    • Half an avocado, diced

    A full ingredients list with measurements is in the recipe card below.

    Step by step

    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 in to 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).

    Potatoes and beef in a white dish, topped with sour cream and coriander.

    FAQs

    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 in to 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.

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    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 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 yogurt instead.

    More beef recipes

    • Slow Cooker Roast Beef
    • Leftover Roast Beef Sandwich
    • 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

    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 31 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cow's head.
    Meat
    Servings: 2 people
    Calories: 517kcal
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    Ingredients

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

    Instructions

    • 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 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.
    • Sprinkle in the fajita season and stir. Add the tomatoes, water and stock cube and mix well. Simmer for 10 minutes.
    • Spoon the cooked beef mixture in to a baking dish and top with the cooked potatoes.
    • Sprinkle with the cheddar and feta.
    • Bake in the oven for 10 minutes or until the cheese had melted.
    • Serve with sour cream, avocado and coriander.

    Notes

    • 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
    DisclaimerThe 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.

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    Reader Interactions

    Comments

    1. Percy

      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

      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

      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

      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

      March 27, 2019 at 11:45 am

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

      Reply
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