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Mexican Recipes
Mexican Beef & Black Bean Chilli

Mexican Beef & Black Bean Chilli

with Cheddar Cheese & Corn Salsa

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Put your own stamp on this Mexican-style beef and black bean chilli by customising the spice level to suit your tastes. Pair it with an easy corn and tomato salsa, sour cream and lemon for a meal that's made to please.

Allergens:Milk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

2 clove

garlic

1 unit

tomato

1 bunch

coriander

½ unit

lemon

½ tin

sweetcorn

½ tin

black beans

1 unit

carrot

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

⅔ tin

tomato paste

1 packet

sour cream

(ContainsMilk)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

½ cup

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3530 kJ
Fat29.7 g
of which saturates15.7 g
Carbohydrate91 g
of which sugars16 g
Protein49.9 g
Sodium1460 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
cook rice
cook rice
1

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

GET PREPPED
GET PREPPED
2

While the rice is cooking, finely chop the garlic (or use a garlic press). Roughly chop the tomato. Roughly chop the coriander. Slice the lemon (see ingredients list) into wedges. Drain the sweetcorn (see ingredients list). Drain and rinse the black beans (see ingredients list). Grate the carrot (unpeeled).

MAKE THE SALSA
MAKE THE SALSA
3

In a small bowl, combine the tomato, coriander and sweetcorn with a squeeze of lemon juice and a good drizzle of olive oil. Season to taste with salt and pepper and mix well.

COOK THE BEEF
COOK THE BEEF
4

SPICY! The spice blend is hot, use less if you're sensitive to heat. When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. When the oil is hot, add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1 minute.

MAKE IT SAUCY
MAKE IT SAUCY
5

Add the carrot, black beans, tomato paste (see ingredients list) and water (for the sauce) to the frying pan and stir to combine. Reduce the heat to medium-high and simmer, stirring occasionally, until slightly thickened, 3-4 minutes. Season to taste.

serve
serve
6

Divide the basmati rice between bowls and top with the Mexican beef and black bean chilli. Add a dollop of sour cream and sprinkle with the shredded Cheddar cheese. Top with the corn salsa and serve with the remaining lemon wedges.