• 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 the tray halfway through.
• Meanwhile, 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, 5-6 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 pepper, garlic and Mexican spice 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 (per 2P) into the pan along with the stock.
• Stir in the passata, bring to the boil then reduce the heat to medium.
• Simmer, stirring occasionally, until there's almost no liquid left, 12-15 mins. 

TIP: Add a splash of water if the sauce is too dry.

• 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 the oven until the cheese has melted and is golden, 8-10 mins.

• Dish up spoonfuls of Mexican spiced cheesy beef hash. 
• Top with a dollop of creme fraiche.
• Chop the lemon into wedges and serve alongside for squeezing over.