Mexican Beef Rump with Corn Chips & Creamy Avo-Corn Slaw
Pre-Prepped | Three Steps | Ready in 15
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. Tonight be inspired by Mexican favours to create a creamy avo-corn slaw for the ages! Pair the slaw with Mexican-spiced beef rump and some corn chips for some crunch!
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 rump
1 tin
sweetcorn
1
tomato
1
avocado
1 bag
baby spinach leaves
1 packet
mild chipotle sauce
(Contains Soy;)
1 packet
Light Sour Cream
(Contains Milk;)
½
lemon
1 bag
slaw mix
½ packet
corn chips
(May be present: Milk. )
1 bag
coriander
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Place beef between two sheets of baking paper. Pound with a meat mallet or rolling pin until slightly flattened • In a bowl, combine spice blend and a drizzle of olive oil. Season, then add beef, turning to coat. • In a frying pan, heat oil over high heat with oil. Cook beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest
• Drain corn. Roughly chop tomato, avocado and spinach. Slice lemon into wedges • In a bowl, combine corn, spinach, slaw mix, tomato, avocado, 1/2 the mild chipotle sauce, 1/2 the sour cream, a squeeze of lemon and a drizzle of olive oil. Toss, then season
• Slice beef • Plate up steak, slaw and corn chips (1/2 a packet for 2P / 1 packet for 4P). Top with remaining chipotle sauce and sour cream • Tear over coriander. Serve with remaining lemon wedges