Cheesy Mexican Beef Tacos

Name: Cheesy Mexican Beef Tacos with Charred Corn Salsa & Sour Cream
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 1 packet baby spinach leaves; 1 carrot; 1 tin sweetcorn; drizzle white wine vinegar; 1 packet garlic paste; 40 g butter; 6 mini flour tortillas; 1 packet Cheddar cheese; 1 packet beef mince; 1 sachet Mexican Fiesta spice blend; 1 packet tomato paste; ¼ cup water; 1 packet Light Sour Cream

with Charred Corn Salsa & Sour Cream

Get up to $200 off!

Bring Taco Tuesday home any night of the week with these handfuls of fiery beef, colourful veggies and garlicky tortillas - all complemented by a dollop of refreshing sour cream.

Tags:

Spicy

Allergens:

Milk

•Gluten

•Soja

•Wheat

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

baby spinach leaves

carrot

1 tin

sweetcorn

1 packet

garlic paste

mini flour tortillas

1 packet

Cheddar cheese

1 packet

beef mince

1 sachet

Mexican Fiesta spice blend

1 packet

tomato paste

1 packet

Light Sour Cream

Not included in your delivery

olive oil

drizzle

white wine vinegar

40 g

butter

¼ cup

water

Nutritional Values

Energy (kJ)3876 kJ

Fat57.1 g

of which saturates27.7 g

Carbohydrate56.2 g

of which sugars14.6 g

Protein44.3 g

Sodium1476 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. • Roughly chop baby spinach leaves. Grate carrot. Drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. • Add baby spinach and a drizzle of white wine vinegar and olive oil. Season.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• While corn is charring, in a small heatproof bowl, microwave garlic paste and half the butter in 10 second bursts, until melted and fragrant. • Spread mini flourtortillas over a lined oven tray. • Using a fork, poke a few holes in tortillas to stop them puffing up as they cook. Brush with garlic butter and sprinkle over Cheddar cheese. • Bake tortillas until cheese is golden and melted, 5 minutes.

TIP: If you want to serve as soft tacos instead, no need to bake the tortillas!

• Meanwhile, return frying pan to high heat with a drizzle of olive oil. Cook beef mince, breaking up with a spoon, until just browned, 2-3 minutes. • Add carrot and cook, tossing, until softened, 2-3 minutes. • SPICY! Add less of the spice blend if you are sensitive to heat! To pork, add Mexican fiesta spice blend and tomato paste and cook, until fragrant, 1 minute. • Add the water and remaining butter and simmer, until thickened, 1-2 minutes. Season to taste.