Mexican Beef, Bean & Veggie-Loaded Soup
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Mexican Beef, Bean & Veggie-Loaded Soup

Mexican Beef, Bean & Veggie-Loaded Soup

with Cheesy Tortilla Chips

Nothing matches chilly weather better than this tomato and red kidney bean soup. With hidden veggies, beef mince and cheesy tortilla chips, you'll be sipping, slurping and dunking. With some coriander to garnish, this dish deserves some serious praise!

Tags:
Spicy
Allergens:
Gluten
•Soy
•Wheat
•Milk

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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1

carrot

2 clove

garlic

1 tin

sweetcorn

1 packet

red kidney beans

1 packet

Cheddar cheese

(Contains Milk;)

1 sachet

Mexican Fiesta spice blend

1 packet

diced tomatoes with garlic & onion

1 sachet

vegetable stock powder

1 packet

baby spinach leaves

1 packet

coriander

1 packet

beef mince

Not included in your delivery

olive oil

1 cup

water

1 tsp

brown sugar

20 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)4146 kJ
Calories991 kcal
Fat38.3 g
of which saturates18.6 g
Carbohydrate96.3 g
of which sugars23.9 g
Dietary Fibre24.2 g
Protein60.2 g
Sodium2718 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Pan

Cooking Steps

1
1

• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. • Thinly slice carrot into half-moons. • Finely chop garlic. • Drain sweetcorn. • Drain and rinse red kidney beans.

2
2

• Spread mini flourtortilla chips over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Sprinkle with Cheddar cheese. Bake until lightly golden and crisp, 8-10 minutes.

3
3

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender, 4-5 minutes. • Add beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and red kidney beans and cook until fragrant, 1-2 minutes. Only use 1/2 the red kidney beans. • Stir in diced tomatoes with garlic & onion, vegetable stock powder, the water and brown sugar until combined. Bring to a boil, then reduce heat to medium. Simmer, until slightly reduced, 3-4 minutes.

4
4

• Remove saucepan from heat. Stir in baby spinach leaves and the butter, until wilted. Season to taste. • Divide Mexican bean, beef and veggie-loaded soup between bowls. • Tear over coriander. Serve with cheesy tortilla chips. Enjoy!