Tex-Mex Beef Tacos for Dinner
with a Cheesy Sweet Potato Rice Bowl for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Start with Tex-Mex beef tacos, loaded with tasty toppings, then add a trio of veggies to the beef mixture and turn it into a Mexican chilli to enjoy for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2110kJ Energy, 21.9g Fat, 11.8g Saturated Fat, 35.2g Carbohydrate, 22.1g Sugars, 37.9g Protein, 667mg Sodium.
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 unit
sweet potato
1 unit
red capsicum
3 clove
garlic
1 unit
carrot
½ head
cos lettuce
1 packet
beef mince
2 sachet
Tex-Mex spice blend
1 tin
diced tomatoes
1 unit
tomato
1 bag
coriander
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
3 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
1 tin
sweetcorn
1 bag
green beans
1 unit
brown onion
Not included in your delivery
olive oil
¼ tsp
salt
¼ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat, then roast until softened, 20-25 minutes. Set aside for your lunch! TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, finely chop the brown onion. Finely chop the red capsicum. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients list).
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a wooden spoon, until browned, 4-5 minutes. Add the onion and capsicum and cook, stirring, until softened, 3-4 minutes. Add the carrot and cook until softened, 2 minutes. Add the garlic and TexMex spice blend and cook until fragrant, 1 minute. Stir through the diced tomatoes (see ingredients list), the salt and water and cook until well combined, 1-2 minutes. Season to taste with salt and pepper.
While the beef is cooking, finely chop the tomato. Roughly chop the coriander. Place the tomato and 1/2 the coriander in a small bowl. Drizzle with olive oil, season to taste with salt and pepper and toss to combine. Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Set aside two portions (about 1 cup) of the Mexican beef for your lunch, then take everything to the table. Top your tortillas with the cos lettuce and Mexican beef. Add a dollop of Greek yoghurt (reserve two packets for your lunch). Sprinkle with a little shredded Cheddar cheese (we will use most of it for lunch!) and finish with the tomato salsa.
When you're ready to make lunch, drain the sweetcorn. Trim the green beans and cut into thirds. Divide the reserved Mexican beef between two microwavable containers. Top with sweetcorn, green beans and roasted sweet potato. Sprinkle with the remaining shredded Cheddar cheese and coriander. Pack the Greek yoghurt separately. Refrigerate. At lunch, microwave the beef bowl for 2-3 minutes or until piping hot. Top with Greek yoghurt.