Loaded Mexican Beef, Bean & Avocado Bowl

Name: Loaded Mexican Beef, Bean & Avocado Bowl with Corn Chips, Slaw & Sour Cream
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 Avocado; 1 sachet Coriander; 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 Baby Leaves; 1 packet Tomato Paste; 1 packet Shredded Cabbage Mix; 1 Lemon; 250 g Beef Mince

with Corn Chips, Slaw & Sour Cream

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All the burrito goodness — no wrap required! This burrito bowl is loaded with vibrant flavours: Hearty beans, zesty salsa, crunchy cucumber and a dollop of sour cream. Scoop it up with crunchy corn chips for the ultimate bite!

Tags:

Veggie

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

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

Baby Leaves

1 packet

Tomato Paste

1 packet

Shredded Cabbage Mix

Lemon

250 g

Beef Mince

Nutrition Values

Energy (kJ)3920 kJ

Calories936 kcal

Fat52 g

of which saturates19.9 g

Carbohydrate54.3 g

of which sugars12.8 g

Dietary Fibre20.1 g

Protein57.3 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.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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 cabbage mix, baby leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

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