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Mexican Recipes

Tex-Mex Beef & Capsicum

Tex-Mex Beef & Capsicum

Tex-Mex Beef & Capsicum

with Rice & Steamed Corn

Get up to $200 off!

Thanks to enchilada and Tex-Mex laced beef, you’ll have delicious Mexican-inspired flavours tonight! Served on a bed of fluffy basmati rice and paired with cob of steamed corn, this is a speedy meal that doesn't compromise on taste!

Tags:

Kid Friendly

Allergens:

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 Time25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

250 g

Beef Mince

1 packet

Enchilada Sauce

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

1

Capsicum

1 packet

Basmati Rice

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

2

Corn

1 sachet

Tex-Mex Spice Blend

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

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

40 g

butter

(Contains: Milk;)

Nutritional Values

Calories992 kcal

Energy (kJ)4150 kJ

Fat41.5 g

of which saturates19.4 g

Carbohydrate107 g

of which sugars24.9 g

Dietary Fibre19.4 g

Protein45.7 g

Sodium818 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Cook the rice

1

• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don’t peek!

Steam the corn

2

• Meanwhile, cut capsicum into bite-sized chunks. Cut corn cobs in half.
• Transfer corn cob to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. Season with saltand pepper.

Little cooks: Help microwave the corn with oven gloves and under adult supervision. Be careful, the plate can get hot!

Cook the capsicum & beef

3

• While the corn is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook capsicum and beef mince, until browned and tender, 4-5 minutes.

• Add Tex-Mex spice blend, stirring, until fragrant, 1-2 minutes.

• Add enchilada sauce and a splash of water and cook until combined and heated through, 1-2 minutes. Season to taste.

TIP: Add a splash more water if the sauce looks dry!

Finish & serve

4

• Stir the butter through the rice. Season to taste.

• Divide butter rice and cowboy beef between bowls. Serve with steamed corn. Enjoy!

FANCIFY ME: Roughly chop pickled jalapeños. Top beef with jalapeños and tear over coriander to garnish. Serve with light sour cream. Enjoy!

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