Easy Mexican-Spiced Beef
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Easy Mexican-Spiced Beef

Easy Mexican-Spiced Beef

with Pre-Prepped Veggies & Creamy Garlic Sauce

Let’s hear it for mid-week Mexican! Our Tex-Mex spice blend is all you need to flavour the juicy beef strips, which works a treat with the veggies and a dollop of creamy garlic sauce. Did we mention this is light on the carbs?

Under 650kcal
Under 40g carbs
Dietitian approved
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 tin


1 packet

beef strips

1 bag

baby spinach leaves

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 sachet

Tex-Mex spice blend

1 bag

sweet potato, carrot & zucchini mix

Not included in your delivery

olive oil

1 tsp



Nutritional Values

Energy (kJ)2110 kJ
Fat20.6 g
of which saturates4.7 g
Carbohydrate38.8 g
of which sugars21.2 g
Protein38.8 g
Sodium901 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Frying Pan



• Preheat oven to 220°C/200°C fan-forced. Drain sweetcorn. • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil and the honey. Season with salt and pepper, then toss to coat. • Roast until tender, 25-30 minutes. • When the veggies have 10 minutes remaining, add corn to the tray and roast until golden.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Meanwhile, in a medium bowl, combine Tex-Mex spice blend and a drizzle of olive oil. Season, then add beef strips. Toss to coat. Set aside


• When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook beef strips, tossing, in batches (this helps the beef stay tender!) until browned and cooked through, 1-2 minutes. Transfer to a plate.


• To the tray with roasted veggies, add baby spinach leaves and a drizzle of olive oil then gently toss to coat. Season to taste. • Divide roast veggie toss between plates. Top with Tex-Mex beef. • Serve with a dollop of garlic sauce. Enjoy!

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