Tex-Mex Beef Rump & Chipotle Slaw

Name: Tex-Mex Beef Rump & Chipotle Slaw with Roasted Tomato Salsa & Corn Chips
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 Tomato; 1 tin Sweetcorn; 1 sachet Coriander; 300 g Beef Rump; 1 sachet Tex-Mex Spice Blend; 1 packet Chargrilled Capsicum Relish; 1 packet Corn Chips; 1 Cucumber; 1 packet Baby Spinach Leaves; 1 packet Slaw Mix; 1 packet Garlic Aioli; 1 packet Mild Chipotle Sauce; 2 Radish

with Roasted Tomato Salsa & Corn Chips

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Calories

651 kcal

Protein

38.2g protein

Total

15 minutes

Difficulty

Easy

High Protein

Allergens:

Sulphites
Eggs
Soy
Milk
Sesame
Soy
May contain traces of allergens
Fish
Eggs

Let’s load up this slaw with as many tasty goodies as we can get our hands on. For crunch, toss in some corn chips topped with a tomato salsa and garlic aioli for dipping. Then get those tender beef rump slices in the mix because they add a special touch of flavour that pulls it all together.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Tomato

1 tin

Sweetcorn

1 sachet

Coriander

300 g

Beef Rump

1 sachet

Tex-Mex Spice Blend

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Corn Chips

(Contains: Milk, Sesame, Soy, May contain traces of allergens; )

Cucumber

1 packet

Baby Spinach Leaves

1 packet

Slaw Mix

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 packet

Mild Chipotle Sauce

(Contains: Milk, Sesame, Soy, May contain traces of allergens, Fish, Eggs; )

Radish

Nutrition Values

Calories651 kcal

Energy (kJ)2720 kJ

Fat34.5 g

of which saturates6 g

Carbohydrate51 g

of which sugars13.8 g

Dietary Fibre7.2 g

Protein38.2 g

Cholesterol55 mg

Sodium1220 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 Frying Pan

Cooking Steps

• Season beef rump with salt and pepper. In a medium bowl, combine beef rump, Tex-Mex 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 for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.

• Meanwhile, drain sweetcorn. • Roughly chop cucumber, tomato and baby leaves. • Slice lemon into wedges. Thinly slice radish.

• In a second medium bowl, combine corn, cucumber, tomato, radish, baby leaves, slaw mix, garlic aioli, half the mild chipotle sauce and a drizzle of olive oil. Season to taste.

• Thinly slice beef. • Divide chipotle slaw between plates. Top with steak, remaining mild chipotle sauce, corn chips and roasted tomato salsa. • Tear over coriander to serve. Enjoy!