Mexican Beef Mince & Bean Chilli
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Mexican Beef Mince & Bean Chilli

Mexican Beef Mince & Bean Chilli

with Jacket Potatoes & Tomato Ensalada

Take beef mince to a new level with our Mexican Fiesta spice blend. While it comes with a spicy warning, you can tailor it to your tastebuds by adding as little (or as much!) as you’d like. Cool things down with some plant-based mayo.

Tags:
Over 30g protein
•Spicy
•Climate Superstar
Allergens:
Almond
•Soy

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

Total Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 packet

baby leaves

1

tomato

1

carrot

½ packet

red kidney beans

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

beef mince

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 packet

tomato paste

1 sachet

Mexican Fiesta spice blend

1 sachet

vegetable stock powder

1 packet

Plant-Based Mayo

(Contains Soy; )

Not included in your delivery

olive oil

½ cup

water

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2838 kJ
Fat29.5 g
of which saturates9.1 g
Carbohydrate56.6 g
of which sugars24.7 g
Dietary Fibre10 g
Protein41.8 g
Sodium1723 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

•Baking Paper
•Baking Tray
•Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, roughly chop baby leaves and tomato. Grate the 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!