• Preheat the oven to 240°C/220°C fan/gas mark 9. 
• Chop the potatoes into 2cm chunks.
• Pop onto a lined baking tray. Toss with salt, pepper and a drizzle of oil. Spread out and roast until golden, 25-35 mins. Turn halfway through.
• Halve the pepper and discard the core and seeds. Cut into 2cm chunks. 
• Peel and grate the garlic (or use a garlic press).

TIP: Use two baking trays if necessary.

• Meanwhile, place a large pan over medium-high heat (without oil).
• When hot, cook the beef until browned, 4-5 mins. Break it up with a spoon as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle. 
• Add the bell pepper, garlic and Mexican spice mix to the pan with a drizzle of oil if needed. 
• Cook until softened, stirring occasionally, 5-7 mins. Season with salt and pepper.

• Pour 100ml water (double for 4p) into the pan along with the beef stock powder.
• Stir in the passata, bring to the boil then reduce the heat to medium.
• Allow to simmer and thicken, stirring occasionally, until there is almost no liquid left, 12-15 mins. 

TIP: Add a splash of water if the consistency becomes too dry.

• Meanwhile, halve the avocado and remove the pit. Use a spoon to scoop the flesh out into a bowl.
• Quarter the lemon and add a squeeze of juice to the bowl with a pinch of salt and pepper. 
• Mash the avocado with a fork.
• Taste and add more salt, pepper and lemon juice as desired.

• Once the sauce in the pan has thickened, season to taste with salt and pepper.
• Spoon into an appropriately-sized oven dish, top with the roast potatoes and sprinkle over the cheese.
• Bake on the top shelf of your oven until the cheese has melted and is golden, 8-10 mins.

• Dish up spoonfuls of Mexican spiced cheesy beef hash. 
• Top with freshly made guacamole.
• Serve any remaining lemon wedges alongside for squeezing over.