Mexican-Style Beef Bake

Mexican-Style Beef Bake

with Cheesy Sweet Potato Topping

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This delicious beef bake is both warming and full of nutrients - not that you'd know that to look at it. Undercover veg and an irresistible roasted sweet potato top make this pie the ultimate in comforting food.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

2 unit

sweet potato

1 unit

green capsicum

1 unit

carrot

1 unit

brown onion

1 clove

garlic

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 sachet

tomato paste

1 box

diced tomatoes

1 cube

beef stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bunch

coriander

1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

½ tsp

brown sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2990 kJ
Fat29.1 g
of which saturates16.4 g
Carbohydrate61.6 g
of which sugars37.7 g
Protein45.3 g
Sodium1290 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Baking Paper
Baking Tray
Chopping board
Knife
Large Non-Stick Pan
Baking Dish
InstructionsPDF
Instructions
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Place the sweet potato on the oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast for 20 minutes or until softened. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the sweet potato is roasting, cut the green capsicum into 1cm chunks. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum, onion and carrot and cook for 3-4 minutes or until softened. Add the beef mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned.

4

Reduce the heat to medium and add the Mexican Fiesta spice blend, garlic and tomato paste to the beef and cook for 1 minute or until fragrant. SPICY: You may find the spice blend hot! Feel free to add less, depending on your taste. Add the diced tomatoes, butter, brown sugar and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Cook, stirring, for 2 minutes or until thickened and well combined. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.

5

Transfer the beef mixture to the medium baking dish. Top with the roasted sweet potato and sprinkle with the shredded Cheddar cheese. Bake on the top shelf of the oven for 8-10 minutes or until the cheese is melted. While the bake is in the oven, roughly chop the coriander.

6

Divide the Mexican beef bake between plates and top with a dollop of Greek yoghurt. Sprinkle with the coriander.