Chilli Con Carne & Tomato Salsa for Dinner
with a Cheesy Beef & Corn Burrito for Lunch
Cook once, eat twice! This recipe makes a tasty dinner, plus we've given you extra ingredients to transform the leftovers into a different and satisfying lunch for the next day! Enjoy a hearty beef chilli on rice for dinner, then roll up cheesy beef burritos for lunch - the flavours just get better overnight.
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2870kJ Energy, 29.7g Fat, 12.8g Saturated Fat, 60g Carbohydrate, 10.3g Sugars, 38.8g Protein, 1340mg Sodium.
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.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 unit
red capsicum
1 unit
carrot
2 clove
garlic
1 unit
tomato
1 bunch
coriander
1 unit
lime
1 packet
beef mince
1.5 sachet
Mexican Fiesta spice blend
1 sachet
tomato paste
1 tub
sour cream
(Contains Milk;)
1 tin
sweetcorn
4 unit
classic wraps
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
2 tbs
water (for the beef)
½ tsp
salt
Nutritional Values
Utensils
Instructions
In a medium saucepan, bring the water (for the rice) to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and set aside, covered, for a further 10 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, grate the carrot (unpeeled). Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Finely chop the tomato. Roughly chop the coriander leaves. Slice the lime into wedges. In a medium bowl, combine the tomato and coriander with a squeeze of lime juice and a drizzle of olive oil. Season to taste with salt and pepper and stir to combine.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the carrot, red capsicum, garlic and Mexican Fiesta spice blend (see ingredients list) and cook for 2-3 minutes, or until fragrant. SPICY! Add less of the spice blend if you are sensitive to heat!
Add the tomato paste, water (for the beef) and the salt (see ingredients list) to the beef mince. Cook, stirring, for 2 minutes to warm through. Transfer 2 portions of the beef chilli to a medium bowl (this will become your lunch!). TIP: If you prefer a saucier chilli for dinner, add 1-2 tbs water to the frying pan and cook, stirring, until heated through.
Divide the basmati rice between bowls. Top with the beef chilli from the frying pan. Serve with 1/2 the sour cream, the tomato salsa and lime wedges.
When you're ready to pack your lunch, drain the sweetcorn. Spread 4 classic wraps with a little sour cream and sprinkle with the shredded Cheddar cheese. Divide the baby spinach, sweetcorn and reserved beef chilli between the wraps. Tuck in the ends and roll into burritos. Wrap in foil or plastic wrap and refrigerate. At lunchtime, remove the wrapping and reheat in a sandwich press or in 30 second bursts in the microwave until heated through.