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Tex-Mex Beef & Corn Bake

Tex-Mex Beef & Corn Bake

with Cheesy Potatoes

Customer Favourite
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This family favourite is a genius combo of tender beef and veggies cooked in mild Mexican spices with a topping of golden chunks of cheesy roasted potato. Licking the bowl clean is heartily encouraged!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

potatoes

1 unit

brown onion

3 clove

garlic

1 unit

carrot

1 tin

sweetcorn

1 packet

beef mince

2 sachet

Tex-Mex spice blend

(May be present Gluten)

1 sachet

tomato paste

1 tin

diced tomatoes with garlic & olive oil

2 cube

beef stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

coriander

2 packet

Greek-style yoghurt

(ContainsMilk)

1 unit

zucchini

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2758 kJ
Fat27.8 g
of which saturates12.5 g
Carbohydrate51.3 g
of which sugars20.8 g
Dietary Fibre0 g
Protein45.2 g
Cholesterol0 mg
Sodium1490 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Divide the potato, a drizzle of olive oil and a generous pinch of salt and pepper between two oven trays lined with baking paper. Toss to coat, then spread in a single layer and roast until tender, 20 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the potato is roasting, cut the zucchini into 1cm chunks. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, onion and carrot and cook until softened, 5-6 minutes. Add another drizzle of olive oil and the beef mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

4

SPICY! Add less of the spice blend if you are sensitive to heat! Reduce the heat to medium and add the Tex-Mex spice blend, garlic and tomato paste to the pan and cook, stirring, until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil and sweetcorn. Crumble in the beef stock cubes and simmer until thickened, 2 minutes. Season to taste with salt and pepper.

TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.

5

Transfer the beef mixture to a medium baking dish. Top with the roasted potato and sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 8-10 minutes. While the cheese is melting, roughly chop the coriander.

6

Divide the Tex-Mex beef with cheesy potato topping between bowls, top with a dollop of the Greek yoghurt and sprinkle with coriander to serve.