Mexican Beef Rump & Corn Chip Crunch Bowl

Name: Mexican Beef Rump & Corn Chip Crunch Bowl with Avocado & Chargrilled Capsicum Relish
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Cos Lettuce; 1 Avocado; 1 packet Parsley; 1 packet Corn Chips; 1 Cucumber; 300 g Beef Rump; 1 sachet Mexican Fiesta Spice Blend; 1 packet Chargrilled Capsicum Relish

with Avocado & Chargrilled Capsicum Relish

Get up to $175 off

Who needs takeout when you can whip up this fiesta in a bowl right at home? Juicy Mexican-spiced beef rump teams up with crunchy corn chips for the ultimate texture combo, while creamy avocado and zesty roast tomato salsa bring the flavour party. It’s everything you love about Mexican cuisine, reimagined for your dinner table - no delivery fee required!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Spicy

Allergens:

Sulphites

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Cos Lettuce

Avocado

1 packet

Parsley

1 packet

Corn Chips

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

Cucumber

300 g

Beef Rump

1 sachet

Mexican Fiesta Spice Blend

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

Nutrition Values

Energy (kJ)2100 kJ

Calories502 kcal

Fat29.3 g

of which saturates6.7 g

Carbohydrate23.3 g

of which sugars6.1 g

Dietary Fibre7.5 g

Protein36.5 g

Cholesterol55 mg

Sodium820 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

• Slice avocado in half, scoop out flesh and roughly chop. • Thinly slice cucumber into half-moons. • Roughly chop cos lettuce. Cut in beef rump half horizontally. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a medium bowl, combine beef, Mexican Fiesta spice blend and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook the beef, turning, for 4-5 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, then add the honey and toss to coat.

• In a large bowl, combine cos lettuce, avocado, cucumber and a drizzle of the white wine vinegar and olive oil. Season to taste.

• Divide cos salad between bowls and crumble corn chips over top. • Top with Mexican beef and dollop with roasted tomato salsa. • Drizzle with mayonnaise and tear over coriander to serve. Enjoy!