Mexican Beef Loaded Fries
with Cheeze & Tomato Celery Salad
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
Potato Fries
1
tomato
1
celery
1
baby spinach leaves
1
beef mince
1
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
9
white wine vinegar
water
plant-based butter (for the sauce)
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. Get all your ingredients and equipment ready. • Place potato fries on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, finely chop tomato. • Thinly slice celery. • Roughly chop baby spinach leaves. • In a medium bowl, combine tomato, spinach, celery and a drizzle of white wine vinegar and olive oil. Season.
• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based mince, breaking up with a spoon, until just browned, 4-5 minutes. • To pan, add Tex-Mex spice blend and cook, until fragrant, 1 minute. • Stir through enchilada sauce, the water, plant-based butter and a pinch of the brown sugar, until slightly thickened, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've swapped to beef mince, cook beef mince in the same way as the plant-based mince. Drain excess oil from the pan before adding the spice blend.
• Divide fries between plates. • Top with Mexican veggie mince, plant-based grated cheese and tomato-celery salsa to serve. Enjoy!