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Tex-Mex Beef Brisket & Black Beans with Buttery Rice, Cheddar & Sour Cream

Tex-Mex Beef Brisket & Black Beans with Buttery Rice, Cheddar & Sour Cream

Shortcut ingredients | <5 min prep | Quick assembly

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Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. This minimal prep dinner is courtesy of the slow-cooked beef brisket in your meal kit. Simply roast it with all the Mexican fixins for an extra tender result. Add the finishing touches with a dollop of cooling sour cream, plus shredded Cheddar, which will get lovely and melty.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:SoyMilk

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

1 packet

slow-cooked beef brisket

1 tin

sweetcorn

1 packet

tomato paste

1 tin

black beans

1 sachet

beef-style stock powder

1 packet

microwavable basmati rice

(ContainsSoy)

1

zucchini

1 packet

light sour cream

(ContainsMilk)

1 sachet

Tex-Mex spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4530 kJ
Fat49.8 g
of which saturates23.4 g
Carbohydrate89.8 g
of which sugars15.5 g
Protein60.5 g
Sodium2207 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. Drain sweetcorn. Cut zucchini into bite-sized chunks. • In a baking dish, place slow-cooked beef brisket (including the packet liquid!) and 1/4 cup of water. • Cover baking dish with foil, then roast for 22 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat! Remove brisket from oven. Uncover, then turn brisket over. Add corn, zucchini, tomato paste, Tex-Mex spice blend, black beans (including the can liquid!) and beef-style stock powder. Stir to combine. • Return to oven and roast, uncovered, until browned and heated through, a further 8-10 minutes.

TIP: The liquid from the black bean can will help season and thicken the sauce!

2

• Just before serving, microwave basmati rice until steaming, 2-3 minutes. • Divide rice between serving plates. Stir the butter through rice to melt. Set aside. • When the brisket is ready, shred or slice directly in the baking dish. Season with salt and pepper to taste.

3

• Top buttery rice with Tex-Mex beef brisket. • Dollop over light sour cream. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!