Mexico Mince Steak with Sweet Potato Bites and Guacamole

5 from 7 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 4 people


For the Mexico steak

  • 800 g Mixed minced meat
  • 1 Clove of garlic
  • 1 Onion
  • 1 small Can of corn
  • 1 tbsp Tomato paste
  • 1 tsp Salt
  • 0,5 tsp Pepper
  • 1 Egg
  • 2 tbsp Low fat quark
  • 2 tbsp Breadcrumbs
  • 1 Red chilli (optional)

For the sweet potato bites

  • 2 size Sweet potatoes
  • 3 tbsp Olive oil
  • Salt

For the guacamole

  • 4 Avocados (ripe)
  • 1 Lime
  • Salt and pepper


Sweet Potato Bites

  • Since the sweet potato bites are in the oven for a relatively long time, let's start with them. To do this, peel the sweet potatoes and cut into small cubes. Then place on a baking sheet lined with baking paper and pour the oil over it. Mix well. Then place in the oven at 180 degrees for 30 minutes. When you're done, add salt.

Mexico beef steaks

  • In the meantime, peel and finely dice an onion and chop it again with a chopping knife or a large kitchen knife to get the dice as fine as possible. Do the same with the drained corn. Peel and squeeze the clove of garlic.
  • Mix the minced meat, tomato paste, low-fat quark, salt and pepper, corn, onion, garlic, breadcrumbs and 1 egg in a bowl and knead well for a few minutes so that everything mixes well. Then form elongated and relatively flat / flat wood chips from the mass. To do this, take a fist full of the minced meat mixture. This way you should get 8 wood chips. Fry these in a pan with oil.


  • While the schnitzel is in the pan, peel and core the avocados and place in a bowl. Work into a paste with a fork. Then add lime juice, salt and pepper. If you like, you can also add some garlic.
  • Serve the hacksteacks with the sweet potato bites and guacamole. Good Appetite!
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Quick Rhubarb Crumble Cake

Chicken Sliced ​​salad Gyros Art