Mexican Spiced Beef

and Veggie Bake
Hearty and spicy Tex-Mex flavours done low-carb!
985 Reviews
Cals 848 · Prot 56 · Carbs 51 · Fat 51
Low Carb
Try Hello Chef Now
40 min
Mexican Spiced Beef and Veggie Bake
Hearty and spicy Tex-Mex flavours done low-carb!
985 Reviews
Cals 848 · Prot 56 · Carbs 51 · Fat 51
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Beef sauce
Lean beef mince
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
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 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) 3550 / 848
Fats (g) 51.2
of which saturated (g) 18.4
Carbohydrates (g) 51
of which sugars (g) 25.4
Fibers (g) 20.4
Proteins (g) 56
Salt (g) 3.7
*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

Prep vegetables

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.
Roast vegetables

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.
Make beef sauce

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).
Bake

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.
Prep toppings

5 Prep toppings

Meanwhile, slice the avocado, red chilli and cherry tomatoes.
Serve

6 Serve

Serve the avocado, red chilli (spicy!) and cherry tomatoes alongside the bake.
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