Easy Mexican Beef Loaded Fries
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Easy Mexican Beef Loaded Fries

Easy Mexican Beef Loaded Fries

with 'Cheeze' & Tomato-Celery Salsa

Crispy and golden, these fries are the perfect foundations for all the tasty toppings that are packed onto this loaded dish. Spinach, Mexican beef, cheeze and enchilada sauce also deserve some solid recognition for levelling up this meal!

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

Under 650kcal
Under 40g carbs
Easy Prep

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 Time30 minutes
Cooking Time


Serving amount

1 bag

Potato Fries



1 bag


1 bag

baby spinach leaves

1 packet

beef mince

1 sachet

Tex-Mex spice blend

1 packet

enchilada sauce

(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

Plant-based Grated Cheese

Not included in your delivery

olive oil


white wine vinegar

¼ cup


20 g

plant-based butter (for the sauce)

½ tsp

brown sugar


Nutritional Values

Energy (kJ)2197 kJ
Fat24.2 g
of which saturates9.9 g
Carbohydrate37.8 g
of which sugars6 g
Protein34.6 g
Sodium1491 mg
The average adult daily energy intake is 8700 kJ


Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. Get all your ingredients and equipment ready. • Place potato fries on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.


• Meanwhile, finely chop tomato. • Thinly slice celery. • Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, spinach, celery and a drizzle of white wine vinegar and olive oil. Season.


• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef mince, breaking up with a spoon, until just browned, 4-5 minutes. Drain excess oil from pan. • To pan, add Tex-Mex spice blend and cook, until fragrant, 1 minute. • Stir through enchilada sauce, the water, plant-based butter and a pinch of the brown sugar, until slightly thickened, 1-2 minutes.


• Divide fries between plates. • Top with Mexican beef mince, plant-based grated cheese and tomato-celery salsa to serve. Enjoy!