Mexican Beef, Bean-Capsicum Chilli & Avo Crema
with Shredded Cheddar & Baked Tortilla Chips
Who knew making beef chilli from scratch could be so easy? Complete with DIY tortilla chips - serve them straight from the oven while they're still warm - a treat for scooping up the saucy goodness and all the toppings.
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
beef mince
1
capsicum
2 clove
garlic
1 packet
black beans
1 tin
sweetcorn
1 sachet
Mexican Fiesta spice blend
1 box
diced tomatoes with garlic & onion
1 sachet
vegetable stock powder
4
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 bag
coriander
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Light Sour Cream
(Contains Milk;)
1
avocado
Not included in your delivery
1
Olive Oil
1 tsp
brown sugar
2 tbs
hot water
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. Cut capsicum into bite-sized chunks. • Drain and rinse half the black beans. Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, breaking up mince with a spoon, until browned, 2-3 minutes. Drain the oil from the pan. Cook capsicum and corn, stirring, until softened, 5-7 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic. Cook until fragrant, 1-2 minutes.
• Add diced tomatoes with garlic & onion, beans, vegetable stock powder, the brown sugar and the hot water (see ingredients). Stir to combine. • Bring to the boil, then reduce heat to medium and simmer until slightly thickened, 10-15 minutes. • Stir in the butter. Season with salt and pepper.
TIP: Butter helps balance the acidity of the tomatoes!
• While the chilli is simmering, cut mini flourtortillas (see ingredients) into wedges. • Place tortilla chips on a lined oven tray. Drizzle (or spray) with olive oil. Season, then arrange in a single layer. • When the chilli has 10 minutes remaining, bake the chips until golden, 6-8 minutes.
TIP: If your oven tray is getting crowded, spread the chips out over two oven trays.
• Meanwhile, roughly chop coriander. • Slice avocado in half and scoop out flesh. Place avocado in a small bowl and mash with a fork. • Add sour cream and stir to combine. Season to taste.
TIP: For a smoother crema, use a food processor or stick blender.
• Divide Mexican beef chilli between bowls. • Sprinkle with shredded Cheddar cheese and coriander. • Top with a dollop of avocado crema. Serve with baked tortilla chips. Enjoy!