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!
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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.
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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/180°C(fan)/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 into 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.
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.
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).
Dannii's Top 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.
Frequently Asked Questions
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
If you've tried this Mexican Beef recipe, let us know how you got on in the comments below.
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Recipe
Mexican Beef and Potato Bake
Ingredients
- 450 g (16 oz) of Potato - chopped in to large cubes
- 1 tablespoon of Olive oil
- 1 teaspoon of Olive oil
- 1 pinch of Sea salt and ground black pepper
- 250 g (9 oz) of 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) of Kale - de-stalked and chopped
- 2 tablespoons of Fajita seasoning
- 300 g (11 oz) of Chopped tomatoes - canned
- 75 ml (0.33 cups) of Water
- 1 Vegetable stock cube
- 30 g (2 tablespoons) of Mature cheddar - grated
- 15 g (1 tablespoon) of Feta - crumbled
- 25 g (2 tablespoons) of Fresh coriander (cilantro) - finely chopped
- 2 tablespoons of Sour cream - (optional)
- 0.5 Avocado - diced (optional)
Instructions
- Preheat your over to 200°C/180°C(fan)/400℉/Gas 6.
- Put 450 g of Potato onto a baking tray and drizzle with 1 tbsp of Olive oil and 1 pinch of 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 tsp of Olive oil in a large pan and add 250 g of Lean beef mince and brown (around 4 minutes).
- Add the pepper, onion, 1 Garlic clove, carrot and 40 g of Kale to the beef, stir and gently cook for a further 5 minutes.
- Sprinkle in 2 tablespoons of Fajita seasoning and stir. Add 300 g of Chopped tomatoes, 75 ml of 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 of Mature cheddar and 15 g of Feta.
- Bake in the oven for 10 minutes or until the cheese had melted.
- Serve with 2 tablespoons of Sour cream, 0.5 Avocado and 25 g of 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
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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.
Bonnie Rezaei says
Made this recipe tonight with slight variations based on what we had in the fridge. It was surprisingly delicious, the sour cream & coriander really added to it. I think it would taste delicious as a nachos base too, with corn chips & guacamole instead of the potatoes.
Will definitely make it again, thank you!
Percy says
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!
Eileen says
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
Anita @ Daily Cooking Quest says
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. ;)
Sara says
I am going to make this at the weekend with quorn mince. Thanks for the idea Dannii x