One-Pot Mexican Beef Rump & Bean Veggie Stew

Name: One-Pot Mexican Beef Rump & Bean Veggie Stew with Cheddar Cheese & Corn Chips
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Soffritto Mix; 1 sachet Vegetable Stock Powder; 1 tin Sweetcorn; 1 packet Shredded Cheddar Cheese; 300 g Beef Rump; 1 packet Corn Chips; 1 sachet Mexican Fiesta Spice Blend; 1 tin Diced Tomatoes with Garlic & Onion; 1 packet Black Beans; 2 Garlic; 1 drizzle olive oil; 1.25 cup water; 2 tsp brown sugar; 20 g butter

with Cheddar Cheese & Corn Chips

Get up to $175 off

This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. Let's add another one to the list with a Mexican flavoured soup! It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese.

Tags:

Spicy

Allergens:

Milk

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

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Soffritto Mix

1 sachet

Vegetable Stock Powder

1 tin

Sweetcorn

1 packet

Shredded Cheddar Cheese

300 g

Beef Rump

1 packet

Corn Chips

1 sachet

Mexican Fiesta Spice Blend

1 tin

Diced Tomatoes with Garlic & Onion

1 packet

Black Beans

Garlic

Not included in your delivery

1 drizzle

olive oil

1.25 cup

water

2 tsp

brown sugar

20 g

butter

Nutrition Values

Calories844 kcal

Energy (kJ)3530 kJ

Fat35.5 g

of which saturates15.8 g

Carbohydrate66 g

of which sugars24.7 g

Dietary Fibre16.7 g

Protein58.4 g

Cholesterol55 mg

Sodium2090 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

• Drain sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and sweetcorn until tender, 6-7 minutes.

• Meanwhile, finely chop garlic. Drain and rinse half the black beans. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • SPICY! The spice blend is hot, use less if you're sensitive to heat. To the pan with the soffritto and sweetcorn, add garlic, Mexican Fiesta spice blend, then cook until fragrant, 1-2 minutes.

TIP: Pounding the beef ensures that it's extra tender once cooked.

• Stir in diced tomatoes, vegetable stock powder, the water and brown sugar until combined. Bring to the boil, then reduce heat to medium. Simmer until slightly reduced, 2-3 minutes. • Remove saucepan from heat, then stir in the butter. Season to taste with salt and pepper.

• Slice beef. • Divide Mexican bean and veggie soup between bowls. Top with beef. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!