Cheesy Mexican-Spiced Beef & Enchilada Sauce

Name: Cheesy Mexican-Spiced Beef & Enchilada Sauce with Rice, Radish Salsa & Aioli
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Enchilada Sauce; 1 Tomato; 1 packet Shredded Cheddar Cheese; 1 sachet Tex-Mex Spice Blend; 250 g Beef Strips; 1 packet baby leaves; 1 packet Basmati Rice; 1 packet Garlic Aioli; 1 Radish

with Rice, Radish Salsa & Aioli

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Allergens:

Milk

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Enchilada Sauce

(May be present: Fish, Eggs, Soy, Milk, Sesame. )

Tomato

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Tex-Mex Spice Blend

250 g

Beef Strips

1 packet

baby leaves

1 packet

Basmati Rice

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Radish

Nutrition Values

Calories698 kcal

Energy (kJ)2920 kJ

Fat27 g

of which saturates8.8 g

Carbohydrate69 g

of which sugars8.2 g

Dietary Fibre1.4 g

Protein42.3 g

Cholesterol49.2 mg

Sodium1010 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, rinse with warm water and return to saucepan. Add the butter, season with salt, stir to combine and cover to keep warm.

• While rice is cooking, thinly slice radish. Roughly chop tomato and baby spinach leaves. • In a small bowl, combine mild chipotle sauce and garlic aioli. Season to taste and set aside. • In a medium bowl, combine beef strips, Tex-Mex spice blend and a drizzle of olive oil. Season with salt and set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, until browned and cooked through, 1-2 minutes. • Remove pan from heat, add enchilada sauce (see ingredients), the brown sugar, a splash of water and toss to combine. Season to taste. TIP: Cooking the meat in batches over a high heat helps it stay tender.

• While beef is cooking, add radish and tomato to a second medium bowl. Drizzle with white wine vinegar and olive oil. Season to taste and toss to combine. • Divide rice for adults portion. Stir half the baby spinach through rice for children. • Top with Mexican spiced beef and enchilada sauce. Serve radish salsa for children's portion. Toss remaining spinach through salsa to top adults portion. • Sprinkle with shredded Cheddar cheese. Dollop over aioli. Enjoy!