Mexican Style Beef With Crispy Potatoes And Guacamole
Hey everyone, In today's post I will be taking you through a recipe of a meal I cooked and like so much I wish to share it with you all. Working full time can be draining and ordering take out is not ideal for me. I'm not really a person to have mcdonalds or another type of junk food but, I personally feel like prepping and cooking your meals yourself is so much healthier as you know what's in your food and secondly less cost effective.
The meal I am sharing with you today is like a cottage pie with a mexican twist. It is super simple to cook and does not take forever in the oven. The meal is full of bold flavours. Takes around 45 minutes to cook.
What You Will Need
A Red Bell Pepper
Beef Stock Pot
Soured Cream (Optional)
For The Seasoning Of The Beef Mince
1tbsp Cumin Powder
1tbsp Paprika Powder
Black pepper Corns
1 tbsp Garlic powder
1 tbsp Red Chilli Flakes
1tbsp Onion powder
1tbsp cayenne powder
1tbsp allspice powder
Preheat your oven to around 220c. Chop the potato into around 2 cm cubes. Peeling the potato is optional. Pop onto the baking tray and drizzle with oil and add a pinch of salt. Toss to coat and spread on the baking tray. Roast on the top shelf of your oven until crispy 25-30 mins. Turn halfway through cooking.
Mean while, Halve , Peel and chop the onion into small pieces. halve, then remove the core from the pepper and roughly chop. When this is done set aside for when it is needed.
Heat a splash of oil in a frying pan on medium high heat. Add the beef mince and cook the mince until browned for around 4-5 mins.Ensure you are breaking up the mince with a wooden spoon as it cooks.
Add the pepper and onion into the beef, stir in together and cook until soft, 5-7 mins. Add a pinch of salt and black pepper. While the veggies cook , chop or grate the carrot how you wish. Cook until soft.
Stir in the seasonings for the beef and cook for 1 min. Pour in the chopped tomatoes and 50mls of water. Stir in the beef stock, bring to the boil then reduce the heat to medium. Allow to simmer and thicken until there is almost no liquid left. Around 15 mins.
Roughly chop the coriander. Half the avocado lengthways and twist apart. Remove the stone, scoop out the flesh into a bowl. Add a squeeze of lime juice along with some salt and pepper. Begin to grate the cheddar cheese.
Once the sauce has thickened , spoon the bee mixture into an oven proof dish. Top with the roasted potato and sprinkle oven the cheese. Place on the top shelf of the oven and bake until the cheese is melted and is nice and golden. Serve with the guac you have made and with sour cream which is optional to your likes. Sprinkle with fresh coriander.
I hope this recipe serves you well and that you enjoy it just as much as I do. I will be posting some more of my favourite recipes, smoothies and so forth very soon so keep posted.
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