Mexican potato bake with beef, vegetables and cheddar – Easy dinner.
Mexican potato bake with beef and vegetables – a gloriously saucy oven bake with potatoes, spiced beef, beans and plenty of melted cheddar. Proper comfort food, full of flavour, and a lovely way to enjoy Mexican flavours when it doesn’t always have to be tacos, tortillas or wraps.
This potato bake is both very easy to make and satisfyingly hearty. The beef is browned well, then joined by onion, garlic, peppers and pickled jalapeños before I add Mexican spices, tomato purée, beef stock and a little cream. Finally I stir in kidney beans or black beans, which add extra substance and go perfectly with the spiced Mexican flavours.
The jalapeños give the dish a nice little kick, but the amount can of course be adjusted to taste – and they can easily be left out if you want a milder dish. That also makes it a really good family meal, as the heat is easy to adapt.
While the filling is cooking, the potatoes boil. They should still have a little bite, as they carry on cooking in the oven. Once they have cooled slightly, I cut them into slices – neither too thin nor too thick – and then it is simply a matter of assembling the whole thing.
First a layer of potatoes in a greased ovenproof dish, then the spiced beef filling and a little grated cheddar. Then another layer of potatoes, the rest of the filling and, of course, more cheddar on top. I like to muddle the top layer a little, so the filling, potatoes and cheese are mixed together in a rustic way. Then the dish just goes into the oven until it is piping hot, bubbling and golden and crusty on top. Honestly… it is something special.
And if you want to make it even easier, boil the potatoes the day before. If potatoes are already on the menu, cook an extra batch and keep them in the fridge. Then the Mexican potato bake is really quick to put together the next day – perfect for an easy weeknight dinner.
Serve the hot potato bake with a generous spoonful of ice-cold crème fraîche on top. The combination of the hot, spiced, cheesy filling and the cold crème fraîche is simply so good. You can also top it with fresh coriander, spring onions, avocado or extra jalapeños if you want to go all out.
A hearty, saucy oven bake packed with Mexican flavours – and a really good alternative to the usual round of tortillas or wraps. Highly recommended.
Mexican Potato Bake with Beef and Vegetables
Ingredients
- 800 g medium potatoes, peeled
- 500 g beef mince
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 peppers, cut into small dice
- 5-10 slices pickled jalapeños, finely chopped – optional
- 3 tbsp Mexican seasoning or taco seasoning mix
- 3 tbsp tomato purée
- 200 ml beef stock
- 200 ml cream whipping or cooking cream
- 1 tin kidney beans or black beans, drained
- 80 g cheddar, grated (ideally from a block)
- Salt and freshly ground black pepper
- Oil
To serve
- Crème fraîche
- Fresh coriander, optional
Method
- Boil the potatoes in a pan of salted water for about 8-10 minutes – or until they are almost tender. Drain and leave them to cool slightly.
- Meanwhile, brown the beef well in a splash of oil in a frying pan or saucepan.
- Add the onion, garlic, peppers and jalapeños, and fry until the onion is translucent.
- Sprinkle over the seasoning and stir in the tomato purée, season with salt and freshly ground black pepper and heat through thoroughly.
- Add the stock and cream, and let the sauce simmer gently for about 5 minutes. Then stir in the beans.Meanwhile, cut the potatoes into slices.
- Grease an ovenproof dish with oil and arrange half the potatoes in the bottom in a tight layer. Top with half the meat sauce and continue with the second and final layer of potatoes and meat sauce.
- Scatter the cheddar over the top, muddle the top layer a little with two forks, and bake in a preheated conventional oven (top and bottom heat) at 200°C for about 25 minutes.
- Let the bake rest for 10 minutes before serving with ice-cold crème fraîche on top.
Nutrition
Premium
5 stjerner herfra! Har lavet det flere gange og alle elsker det
Hej Winnie
Ej hvor er det sødt af dig at skrive det – tusind tusind tak 🙂
Warm wishes, Dianna
Meget velsmagende
Hej Jytte
Ej hvor er det dejligt at høre altså – tusind tak 🙂
Warm wishes, Dianna
Skal det være piskefløde, eller er madlavningsfløde ok☺️
Hej Tina
Du kan sagtens bruge madlavningsfløde 🙂
Warm wishes, Dianna
Fantastisk! Lækker og let at lave !
Hej Ann
Det er jeg simpelthen så glad for at høre – tusind tak fordi du skriver det:)
Warm wishes, Dianna
Alternativt til hjemmelavet mexicansk krydderi?
Hejsa
Helt almindelig tacomix:)
Warm wishes, Dianna
Super dejlig og spicy middagsret – lige som vi kan lide det :0}
Vi brugte butterbeans i stedet til alles tilfredshed :0D
Hej Mette
Det er jeg virkelig glad for at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Hej. Er det næringsindhold for hele retten eller pr 100 g?
Hej Jonna
Kalorie indhold er altid pr person, stk eller hvad opskriften er sat til under antal:)
Warm wishes, Dianna
Det smagte fantastisk! Tusind tak for dine lige så fantastiske opskrifter! ❤️
Hej Michaela
Ej hvor gør det mig glad at høre – tusind tak 🙂
Warm wishes, Dianna
Fantastisk dejlig ret
Hej Annie
Tusind tak for de søde ord 🙂
Warm wishes, Dianna