Tex-Mex Beef Bake & Cheesy Potatoes
with Yoghurt & Chives
This family winner combines mild Mexican spices with tender beef and veggies. The tasty mixture then gets covered in roasted potatoes and cheese, which turns into a golden, cheesy topping after some time in the oven. Both little and big eaters will go wild for this baked delight!
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Ingredients
2 unit
potato
1 unit
capsicum
1 unit
onion
2 clove
garlic
½ tin
sweetcorn
1 packet
beef mince
1 sachet
Tex-Mex spice blend
1 packet
tomato paste
½ tin
chopped tomatoes
1 sachet
beef-style stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bunch
chives
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the potato to size so it cooks in time.
While the potato is roasting, cut the capsicum into 1cm pieces. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Drain the sweetcorn (see ingredients list).
In a large frying pan, heat a drizzle of olive oil over high heat. Add the capsicum and onion and cook until softened, 4-5 minutes. Add another drizzle of olive oil, then cook the beef mince, breaking up with a spoon, until just browned, 3-4 minutes.
Reduce the heat to medium, then add the Tex-Mex spice blend, garlic and tomato paste and cook until fragrant, 1 minute. Add the chopped tomatoes (see ingredients list) and sweetcorn. Add the beef-style stock powder, stir, then simmer until thickened, 2 minutes. Season to taste.
TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.
Transfer the beef mixture to a medium baking dish. Top with the roasted potato and sprinkle with the shredded Cheddar cheese. Bake on the top shelf of the oven until the cheese is melted and golden, 8-10 minutes. While the beef and cheesy potatoes are baking, finely chop the chives.
Divide the Tex-Mex beef bake with cheesy potatoes between bowls. Top with the yoghurt and sprinkle with the chives.