Mexican-Style Beef Mince & Bean Chilli

Name: Mexican-Style Beef Mince & Bean Chilli with Jacket Potatoes & Tomato Salsa
Total time: 50 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 sachet Vegetable Stock Powder; 1 Tomato; 250 g Beef Mince; 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; 1 drizzle white wine vinegar; 1 drizzle olive oil; ½ cup water

with Jacket Potatoes & Tomato Salsa

Get up to $175 off

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

Tags:

Naturally Gluten-Free

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

1 sachet

Vegetable Stock Powder

Tomato

250 g

Beef Mince

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

Not included in your delivery

1 drizzle

white wine vinegar

1 drizzle

olive oil

½ cup

water

Nutrition Values

Calories751 kcal

Energy (kJ)3140 kJ

Fat34.5 g

of which saturates9.3 g

Carbohydrate54.3 g

of which sugars13.2 g

Dietary Fibre17.8 g

Protein50.7 g

Cholesterol50.8 mg

Sodium1400 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

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 spinach 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.

• 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. • Drain any excess oil from the pan.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. Reduce the frying pan 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 spinach and a drizzle of white wine vinegar and olive oil in a medium bowl. Season. 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!