Quick Beef & Bean Taco-Rittos
with Cheddar, Sour Cream & Pickled Jalapeños
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Black Beans
1 packet
Pickled Jalapeños
1 packet
Light Sour Cream
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Soy, Milk.)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
250 g
Beef Mince
1
Tomato
1 sachet
Mexican Fiesta Spice Blend
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice (see ingredients) and a pinch of salt. Cook, uncovered, over high heat until tender, 12 minutes. • Drain and return to pan. Stir through 1/2 the butter and cover to keep warm.
• While the rice is cooking, roughly chop tomato. • Drain and rinse black beans (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince and tomato, breaking up mince with a spoon, until just browned, 4-5 minutes.
TIP: For best results, drain the oil from the pan before cooking the sauce.
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Reduce heat to medium. Add Mexican fiesta spice blend, mild chipotle sauce and black beans. Cook, stirring, until fragrant, 1-2 minutes. • Add the salt, the water and remaining butter. Simmer until thickened, 1-2 minutes.
• Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Divide rice and the beef and bean filling among tortillas. • Sprinkle over shredded Cheddar cheese. • Top with light sour cream and pickled jalapeños (if using) to serve. Enjoy!
