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Mexican Beef Hash

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. Chop the Potatoes into wedges, cut the Bell Pepper into chunks, prep the Garlic Clove (chop, grate, press) and grate the Cheddar Cheese.
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Add the wedges to a baking tray, coat with a drizzle of oil and season with salt and pepper. Spread out the wedges and avoid overlapping where possible. Use a larger baking tray or a second if needed. Place on the top shelf of the oven and roast for around 25 to 30 minutes until they are a golden brown colour.
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Add a drizzle of oil into a pan and add the Beef Mince. Cook until browned for around 5 - 10 minutes. Break up the mince as it cooks. Drain any excess fat from the pan and then put back on the heat.
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Chuck in the Bell Pepper and Garlic Clove and coat with the Mexican Spices. Toss them around for a few minutes until coated and the Bell Pepper is soft.
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Add the Chopped Tomatoes, Water and Beef Stock. Mix it all together well and leave it to simmer for about 15 minutes or until it has thickened.
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Take the wedges from the oven and share on your plates. Share out the Mexican beef hash and scatter the wedges and hash with the Cheddar Cheese. Season with salt and pepper. Eat and enjoy!
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