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I do love Mexican food.
HOW IT COMES: Cardboard box with ice packs and isolated bag with bits it, each meal has a paper bag with the recipe number on it to identify with what does with what as well as the recipe cards. Now the boxes and bags are more recyclable than last time plus there are some reusable ice pack in which I am keeping to take to the Yorkshire Three peaks (if you would like to sponsor me then click here, it goes towards Alzheimer's Society). I had a bit of an explosion in my box so everything needed washing otherwise it was covered in soured cream. We received a few samples of coffee bag which I have previously purchased myself and love it.
PREPARATION TIME:
40 minutes
DIFFICULTY LEVEL: Medium
INGREDIENTS:
1 pack of potatoes
1 red pepper
1 carrot
1 garlic clove
240g beef mince
1 pot of Mexican spice
1 pack of tomato passata
1 sachet of beef stock powder
1 pack of black beans
1 block of cheddar cheese
1 spring onion
1/2 lime
150g soured cream
UTENSILS:
Baking Tray
Cutting board
Knife
Frying Pan
Garlic Press
Grater
Spoon
Bowl
Sieve
Zester
Baking Dish
Plate
NUTRITION (per serving):
Energy (kJ) - 3460kJ
Energy (kcal) - 827kcal
Fat - 40g
Of which saturates - 20g
Carbohydrate - 69g
Of which sugars - 15g
Protein - 45g
Salt - 2.02g
INSTRUCTIONS:
STEP 1: Preheat your oven to 220℃. Chop the potatoes into 2cm wide wedges (no need to peel!) Put on a large roasting tray, drizzle with oil and season with salt and pepper. Toss together, spread out in a single layer and roast on the top shelf of your oven until golden and crispy, 30-35 mins. Turn halfway through cooking.
STEP 2: Meanwhile, halve the pepper and remove the core and seeds. Slice into thin strips. Trim, then coarsely grate the carrot (no need to peel!). Peel and grate the garlic (or use a garlic press). Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins, breaking it up with a wooden spoon as it cooks.
STEP3 : Add the carrot and pepper to the pan along with the Mexican spice and garlic. Cook for a couple of minutes then add the tomato passata, water (see ingredients for amount) and stock powder. Stir and bring to the boil. Once boiling, reduce the heat and simmer until the sauce is thick and tomatoey, 10-12 mins, stirring occasionally.
STEP 4: While everything is cooking, drain and rinse the black beans in a sieve, then stir into the beef. Grate the cheddar cheese, trim the spring onion and thinly slice, keep to one side. Zest then cut the lime into wedges. In a small bowl, mix the soured cream with the lime zest, season with salt and pepper. I didn't make the lime zesty cream because of the explosion in the box, I didn't have all of the ingredients.
STEP 5: When the wedges are ready, transfer to an ovenproof dish and put your grill on high. When your beef mix is thick and saucy, season to taste with salt and pepper. Spoon it on top of the wedges. Sprinkle on the Cheddar cheese and pop under the grill. Grill until the cheese is golden and bubbly, 2-3 mins. Get ready to serve. I think I needed a smaller ovenproof dish.
STEP 6: Drizzle half the zesty cream over the top and finish with a sprinkle of spring onion and lime wedges for squeezing. Pop in the middle of the table with the remaining zesty cream alongside and dig in. Have plenty of napkins close to hand, it could get messy...!
The best Hello Fresh dish I have ever tried, the day I made this my family were having Mexican so the family could try this and my dad loved it to the point where he was asking me to buy it again and I told him I had the recipe card. I love the fact that it has a hit of spice and I can taste it bare in mind I don't generally find "SPICY" food, spicy.
Purchased from: Hello Fresh
Star Rating: 5/5
Date Tried: Thursday 6th August 2020
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get £20 off your first box, so you are aware I will be credited £20 every time somebody uses my code.
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