Mexican Beef & Bean Potato Bake

Serves: 6
Preparation Time: 15
Cooking Time: 45


  • 1L Campbell's Real Stock - Beef
  • 8 medium potatoes (1 1/2kg), peeled and cut in 1cm slices
  • 1 tbsp oil
  • 1 medium onion, diced
  • 1 small red or green capsicum, diced
  • 1kg lean beef mince
  • 1 tbsp Mexican chilli powder seasoning*
  • 2 tbsp tomato paste
  • 1 x 400g can red kidney beans, rinsed and drained
  • 2 cups tasty cheese, grated
  • guacamole**, to serve
  • sour cream, to serve


  1. Place Campbell's Real Stock into a saucepan and bring to the boil. Reduce heat then add sliced potatoes into simmering stock and cook for 8-10 minutes until just tender. Remove potatoes with a slotted spoon and reserve 1 1/2 cups of the remaining stock for mince mixture.

  2. Meanwhile heat oil in a large saucepan and cook onion and capsicum for 5 minutes. Add mince and cook for 5 minutes until well browned.

  3. Add dry chilli mix and tomato paste and stir to combine well. Add reserved stock, bring to the boil, then reduce heat and simmer for 15 minutes. Stir in kidney beans.

  4. Layer half the sliced potatoes in a lightly greased 2 Litre ovenproof baking dish. Top with half the mince mixture. Sprinkle a little of the grated cheese over the mince. Top with remaining potatoes, mince then cheese.

  5. Bake at 200°C for 30-35 minutes until golden brown. Rest in baking dish for 5 minutes before serving. Serve with guacamole** and sour cream and a fresh green salad.

  6. *Make your own Mexican Chilli Seasoning by combining 1 tsp each of ground chilli powder, ground oregano, ground paprika, ground cumin and garlic granules.

  7. **Guacamole: Chop up one ripe avocado then mix it with one small chopped tomato, a heaped tbsp each of sour light cream and mayonnaise, a dash of Tabasco sauce, a squeeze of lemon juice, and a little or a lot of crushed garlic and chilli depending on your taste. Season with sea salt and freshly ground pepper. Enjoy


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