Mexican Beef Mince & Bean Chilli

Name: Mexican Beef Mince & Bean Chilli with Jacket Potatoes & Tomato Ensalada
Total time: 50 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 Garlic; 1 Tomato; 250 g Beef Mince; 1 sachet Vegetable Stock Powder; 1 packet Plant-Based Mayo; 1 packet Red Kidney Beans; 1 packet baby leaves; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 packet Flaked Almonds; 2 packet Potato; 1 Carrot

with Jacket Potatoes & Tomato Ensalada

Get up to $175 off

Tags:

High Protein

Allergens:

Almond

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

Total50 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Tomato

250 g

Beef Mince

1 sachet

Vegetable Stock Powder

1 packet

Plant-Based Mayo

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

1 packet

Red Kidney Beans

1 packet

baby leaves

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Flaked Almonds

(Contains: Almond; )

2 packet

Potato

Carrot

Nutrition Values

Calories725 kcal

Energy (kJ)3030 kJ

Fat34.5 g

of which saturates9.3 g

Carbohydrate48.5 g

of which sugars11.6 g

Dietary Fibre17.2 g

Protein50 g

Cholesterol50.8 mg

Sodium1290 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

• Preheat oven to 200°C/180°C fan-forced. • Cut each potato in half. • Place potato halves on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Arrange potato cut-side down, then bake until crisp and tender, 40-45 minutes.

• Meanwhile, roughly chop baby leaves and tomato. Grate carrot. Drain and rinse red kidney beans (see ingredients). • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.

• When the potato has 10 minutes cook time remaining, return the frying pan to high heat with a drizzle of olive oil. • Cook beef mince and carrot, breaking up with a spoon, until just browned, 4-5 minutes.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. Drain excess oil from the pan and reduce heat to medium-high. Add garlic paste, tomato paste and Mexican Fiesta spice blend and cook until fragrant 1-2 minutes. • Add the water, vegetable stock powder and kidney beans and cook until slightly thickened 1-2 minutes.

• While the chilli is cooking, combine tomato, baby leaves and a drizzle of white wine vinegar and olive oil in a medium bowl. Season and toss to combine.

• Divide jacket potatoes between plates. Top with Mexican beef mince and bean chilli. • Spoon over tomato salsa and drizzle over plant-based mayo. • Sprinkle over toasted almonds to serve. Enjoy!