Name: Loaded Mexican Beef, Bean & Veggie Bowl with Corn Chips, Avocado & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 Avocado; 1 sachet Coriander; 250 g Beef Mince; 1 packet Shredded Cheddar Cheese; 1 sachet Tex-Mex Spice Blend; 1 packet Red Kidney Beans; 1 packet Corn Chips; 1 packet Sour Cream; 1 packet Shredded Red Cabbage; 1 packet baby leaves; 1 packet Tomato Paste; 1 Lemon

HelloFresh

Recipes

Mexican Recipes

Loaded Mexican Beef, Bean & Veggie Bowl

with Corn Chips, Avocado & Sour Cream

Get up to $175 off

Allergens:

Milk

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

Tomato

Avocado

1 sachet

Coriander

250 g

Beef Mince

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 sachet

Tex-Mex Spice Blend

1 packet

Red Kidney Beans

1 packet

Corn Chips

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

1 packet

Sour Cream

(Contains: Milk; )

1 packet

Shredded Red Cabbage

1 packet

baby leaves

1 packet

Tomato Paste

Lemon

Nutrition Values

Calories937 kcal

Energy (kJ)3920 kJ

Fat52 g

of which saturates19.9 g

Carbohydrate54.3 g

of which sugars12.7 g

Dietary Fibre19.2 g

Protein57.5 g

Cholesterol50.8 mg

Sodium832 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

• Drain and rinse red kidney beans. In a large frying pan, heat a drizzle of olive oil over medium heat. • Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes. • In the last two minutes of cook time, add the beans, tomato paste and Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes. • Stir in the water, then reduce heat to low and simmer until slightly thickened and tender, 2-3 mins.

• Meanwhile, roughly chop tomato. Slice lemon into wedges. • Slice avocado in half, scoop out flesh and roughly chop. • In a medium bowl, combine tomato, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• In a large bowl, combine shredded red cabbage, baby spinach leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide cabbage salad, beans, avocado salsa and corn chips between bowls. • Top with shredded cheddar cheese and sour cream. • Tear over coriander to garnish. Enjoy!