Cheesy Tex-Mex Beef Jacket Potatoes
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Cheesy Tex-Mex Beef Jacket Potatoes

Cheesy Tex-Mex Beef Jacket Potatoes

with Garlic Sauce & Garden Salad

Four simple steps are all that stands between you and this tasty beef number. Loaded jacket potatoes are a number one dish in our eyes so we thought we'd add a garden salad flair to complement the Tex-Mex flavours in the beef!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Calorie Smart
•Under 40g carbs
•Kid Friendly
•Easy Prep
Allergens:
Milk
•Egg
•Sesame

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 Time50 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

tomato

1

carrot

1 packet

beef mince

1 sachet

Tex-Mex spice blend

1 packet

tomato paste

1 packet

garlic paste

1 packet

Cheddar cheese

(Contains Milk;)

1 bag

mixed salad leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

½ cup

water

¼ tsp

salt

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2396 kJ
Fat28 g
of which saturates10.5 g
Carbohydrate38.2 g
of which sugars15.6 g
Protein40.5 g
Sodium935 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Cooking Steps

1
1

• Preheat oven to 200°C/180°C fan-forced. • Slice each potato in half. Place, cut-side down, on a lined oven tray. • Drizzle with olive oil and season with salt. Bake until crisp and tender, 40-45 minutes.

2
2

• When potatoes have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-Mex spice blend, tomato paste and garlic paste and cook until fragrant, 1 minute. • Stir in the water and the salt, until well combined and slightly reduced, 1 minute. Season to taste.

TIP: For best results, drain the oil from the pan before cooking the sauce.

3
3

• While beef is cooking, roughly chop tomato. • Grate carrot. • In a medium bowl, combine a drizzle of the white wine vinegar and olive oil. Add carrot, tomato and mixed salad leaves. Season and toss to combine.

4
4

• Divide jacket potatoes and garden salad between plates. • Top with Mexican beef, garlic sauce and Cheddar cheese. Enjoy!

Little cooks: Take charge by topping the potatoes with the beef, garlic sauce and cheese!