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Quick Tex-Mex Beef Tacos

Quick Tex-Mex Beef Tacos

with Charred Corn Salsa

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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.

Tags:Quick
Allergens:GlutenSoyMilk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

1

carrot

½

lemon

1 tin

sweetcorn

1 packet

beef mince

1 packet

enchilada sauce

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

light sour cream

(ContainsMilk)

1

capsicum

1 sachet

Tex-Mex spice blend

(May be present Gluten)

Not included in your delivery

olive oil

¼ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.