Mexican Beef Mince Loaded Fries
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Mexican Beef Mince Loaded Fries

Mexican Beef Mince Loaded Fries

with Cheeze & Tomato Cucumber Salad

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

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick

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
DifficultyEasy

Ingredients

Serving amount

3

potatoes

1

tomato

1

cucumber

1 bag

baby spinach leaves

1 packet

beef mince

1 packet

enchilada sauce

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

1 sachet

Tex-Mex spice blend

1 packet

Plant-based Grated Cheese

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

¼ cup

water

20 g

plant-based butter (for the sauce)

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Nutritional Values

Energy (kJ)3564 kJ
Fat39.6 g
of which saturates18 g
Carbohydrate102.7 g
of which sugars25.4 g
Protein22 g
Sodium1763 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

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

2
2

• Meanwhile, finely chop tomato. • Slice cucumber into rounds. • Roughly chop baby spinach leaves

3
3

• In a medium bowl, combine tomato, baby spinach, cucumber and a drizzle of the white wine vinegar and olive oil. Season.

4
4

• 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.

5
5

• To pan, add Tex-Mex spice blend and cook until fragrant, 1 minute. • Stir through enchilada sauce, the water, the plant-based butter and a pinch of the brown sugar, until slightly thickened, 1-2 minutes.

6
6

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