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!
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/ Serving 4 people
/ Serving 4 people
Tex-Mex spice blend(May be present Gluten)
diced tomatoes with garlic & olive oil
shredded Cheddar cheese(ContainsMilk)
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.
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.
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.
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.
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.
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.