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Mexican Recipes

Quick Tex-Mex Beef Tacos

$Quick Tex-Mex Beef Tacos$

Quick Tex-Mex Beef Tacos

with Charred Corn Salsa

Up to 180$ + Free Treats / Extras for Life

Get ready for a hand-held feast of Tex-Mex delights! Loaded with lightly spiced tender beef and juicy corn salsa, make these sour cream-topped tacos for an easy dinner winner.

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

tomato

1

carrot

½

lemon

1 tin

sweetcorn

1 packet

beef mince

1 packet

enchilada sauce

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

6

mini flour tortillas

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

1 packet

Light Sour Cream

(Contains: Milk;)

1

capsicum

1 sachet

Tex-Mex spice blend

(May be present: Soy, Wheat, Gluten.)

Not included in your delivery

olive oil

¼ cup

water

Nutritional Values

per serving

Energy (kJ)3140 kJ

Fat30.1 g

of which saturates11.9 g

Carbohydrate68 g

of which sugars22.6 g

Protein43 g

Sodium1304 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Roughly chop capsicum. Finely chop tomato. Grate carrot. Zest lemon to get a generous pinch, then slice into wedges. Drain sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Set aside in a medium bowl to cool slightly.

TIP: Cover the pan with a lid if the kernels are "popping" out.

2

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook capsicum, carrot and Tex-Mex spice blend, until softened, 1-2 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add enchilada sauce and the water and cook, until heated through and well combined, 1 minute.

3

• Add tomato, lemon zest and a generous squeeze of lemon juice to the corn. Season with salt and pepper. Toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

4

• Fill each taco with Tex-Mex beef and charred corn salsa. • Serve topped with light sour cream.

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