Quick Tex-Mex Beef Tacos
with Charred Corn Salsa
Get ready for a hand-held feast of Tex-Mex delights! Loaded with lightly spiced tender beef and juicy corn salsa, make these sour cream-topped tacos for an easy dinner winner.
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
tomato
1
carrot
½
lemon
1 tin
sweetcorn
1 packet
beef mince
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Light Sour Cream
(Contains Milk;)
1
capsicum
1 sachet
Tex-Mex spice blend
Not included in your delivery
olive oil
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Roughly chop capsicum. Finely chop tomato. Grate carrot. Zest lemon to get a generous pinch, then slice into wedges. Drain sweetcorn. • Heat a large frying pan over a high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Set aside in a medium bowl to cool slightly.
TIP: Cover the pan with a lid if the kernels are "popping" out.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook capsicum, carrot and Tex-Mex spice blend, until softened, 1-2 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add enchilada sauce and the water and cook, until heated through and well combined, 1 minute.
• Add tomato, lemon zest and a generous squeeze of lemon juice to the corn. Season with salt and pepper. Toss to coat. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Fill each taco with Tex-Mex beef and charred corn salsa. • Serve topped with light sour cream.