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!
- 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).
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).
Three: Add the pepper, onion, garlic, carrot and kale to the beef, stir and gently cook for a further 5 minutes.
Four: Sprinkle in the fajita season and stir. Add the tomatoes, water and stock cube and mix well. Simmer for 10 minutes.
Five: Spoon the cooked beef mixture in to a baking dish and top with the cooked potatoes.
Six: Sprinkle with the cheddar and feta.
Seven: Bake in the oven for 10 minutes or until the cheese had melted.
Eight: Serve with sour cream, avocado and coriander.
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.
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).
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.
• 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
Mexican Beef and Potato Bake
- 450 g (16 oz) Potato - chopped in to large cubes
- 1 tablespoon Olive oil
- 1 teaspoon Olive oil
- 1 pinch Sea salt and 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)
- 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 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).
- 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.
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.