Mexican Spiced Beef

Name: Mexican Spiced Beef and Veggie Bake
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean beef mince; 1 Piece of Red onion; 2 Piece of Garlic cloves; 122 Grams of Sweet corn kernels; 2 Tbsp of Olive oil; 15 Grams of Taco seasoning; 400 Grams of Chopped tomatoes; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Red pepper; 1 Piece of Large zucchini; 1 Tbsp of Olive oil; 60 Grams of Grated orange cheddar; 1 Piece of Avocado; 1 Piece of Large red chilli; 150 Grams of Cherry tomatoes

and Veggie Bake

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

210 Reviews

Cals 878 · Prot 55 · Carbs 56 · Fat 49

Low Carb

40 min

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

210 Reviews

Cals 878 · Prot 55 · Carbs 56 · Fat 49

Low Carb

Ingredients

Beef sauce

Lean beef mince

350 Grams

Red onion

1 Piece

Garlic cloves

2 Piece

Sweet corn kernels

122 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 4*

60 Grams

To serve

Avocado

1 Piece

Large red chilli

1 Piece

Cherry tomatoes

150 Grams

Allergens

*4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3676 / 878
Fats (g)	48.5
of which saturated (g)	19.7
Carbohydrates (g)	56
of which sugars (g)	24.9
Fibers (g)	21.1
Proteins (g)	54.7
Salt (g)	3.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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).

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.