Mexican Spiced Beef

and Veggie Bake

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Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Drain the sweet corn kernels. Chop the bell peppers into chunks and slice the zucchini finely.

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2 Roast vegetables

Add the peppers and zucchini to a lined baking tray or an oven-proof dish. Drizzle with oil and roast for 15 min.

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3 Make beef sauce

Meanwhile, heat a pan over a high heat with a drizzle of oil. Fry the beef mince and onion for 5 min. Add the garlic and taco seasoning and fry for 2 min. Add the sweet corn and chopped tomatoes. Reduce the heat to low and simmer for 4-5 min or until slightly thickened. Season with salt and pepper to taste (see pro tip).

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4 Bake

Add the pre-roasted vegetables to an oven proof dish and top with the sauce. Sprinkle with the grated cheddar cheese and bake in the oven for 15 min or until browned on top.

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5 Prep toppings

Meanwhile, slice the avocado, red chilli and cherry tomatoes

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6 Serve

Serve the avocadored chilli (spicy!) and cherry tomatoes alongside the bake.

Tips for fussy eaters

Serve as a taco or tortilla filling. Separate a batch of the sauce and keep it mild if they don't fancy spicy food.

Pro tip

Prep ahead until oven ready! Adding a pinch of sugar or a drop of honey to the beef sauce rounds the flavours off nicely.

Hearty and spicy Tex-Mex flavours done low-carb!

Cooking Time: 40 min

Cals 969 · Prot 61 · Carbs 78 · Fat 52

Gluten-Free

Ingredients

Number of people

Beef sauce

Lean beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Sweet corn kernels 145 Grams
Olive oil 2 Tbsp
Taco seasoning 15 Grams
Chopped tomatoes 400 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

For casserole

Red pepper 1 Piece
Large zucchini 1 Piece
Olive oil 1 Tbsp
Grated orange cheddar 60 Grams

To serve

Avocado 1 Piece
Large red chilli 1 Piece
Cherry tomatoes 150 Grams

Hearty and spicy Tex-Mex flavours done low-carb!

Cooking Time: 40 min

Cals 969 · Prot 61 · Carbs 78 · Fat 52

Gluten-Free

Instructions

photo

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the onion and garlic. Drain the sweet corn kernels. Chop the bell peppers into chunks and slice the zucchini finely.

photo

2 Roast vegetables

Add the peppers and zucchini to a lined baking tray or an oven-proof dish. Drizzle with oil and roast for 15 min.

photo

3 Make beef sauce

Meanwhile, heat a pan over a high heat with a drizzle of oil. Fry the beef mince and onion for 5 min. Add the garlic and taco seasoning and fry for 2 min. Add the sweet corn and chopped tomatoes. Reduce the heat to low and simmer for 4-5 min or until slightly thickened. Season with salt and pepper to taste (see pro tip).

photo

4 Bake

Add the pre-roasted vegetables to an oven proof dish and top with the sauce. Sprinkle with the grated cheddar cheese and bake in the oven for 15 min or until browned on top.

photo

5 Prep toppings

Meanwhile, slice the avocado, red chilli and cherry tomatoes

photo

6 Serve

Serve the avocadored chilli (spicy!) and cherry tomatoes alongside the bake.

Tips for fussy eaters

Serve as a taco or tortilla filling. Separate a batch of the sauce and keep it mild if they don't fancy spicy food.

Pro tip

Prep ahead until oven ready! Adding a pinch of sugar or a drop of honey to the beef sauce rounds the flavours off nicely.

Ingredients

Number of people

Beef sauce

Lean beef mince 350 Grams
Red onion 1 Piece
Garlic cloves 2 Pieces
Sweet corn kernels 145 Grams
Olive oil 2 Tbsp
Taco seasoning 15 Grams
Chopped tomatoes 400 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

For casserole

Red pepper 1 Piece
Large zucchini 1 Piece
Olive oil 1 Tbsp
Grated orange cheddar 60 Grams

To serve

Avocado 1 Piece
Large red chilli 1 Piece
Cherry tomatoes 150 Grams
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