Mexican-Inspired Beef Stew
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Mexican-Inspired Beef Stew

Mexican-Inspired Beef Stew

with Tortilla Chips

Packed with hearty and delicious beef and veggies, this Mexican stew is the perfect remedy to a long work week. Crushed tortilla chips and a dollop of sour cream offer a pop of flavour, perfect for finishing off this bowl of goodness.

Tags:
Family Friendly
Optional Spice
Allergens:
Mustard
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount
Ground Beef

250 g

Ground Beef

Canned Corn

½ can

Canned Corn

Ginger-Garlic Puree

1 tbsp

Ginger-Garlic Puree

(Contains Mustard)

Green Bell Pepper

1 unit(s)

Green Bell Pepper

Tortilla Chips

85 g

Tortilla Chips

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Crushed Tomatoes with Garlic and Onion

Cheddar Cheese, shredded

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Sour Cream

3 tbsp

Sour Cream

(Contains Milk)

Garlic Salt

1 tsp

Garlic Salt

Chipotle Powder

0.13 tsp

Chipotle Powder

Not included in your delivery

Oil*

1 tbsp

Oil*

Salt*

0.13 tsp

Salt*

Pepper*

0.13 tsp

Pepper*

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Nutrition Values

Calories880 kcal
Fat50 g
Saturated Fat18 g
Carbohydrate67 g
Sugar20 g
Dietary Fiber9 g
Protein41 g
Cholesterol110 mg
Sodium2470 mg
Trans Fat1 g
Potassium1450 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Zester
Large Pot
Slotted Spoon
Measuring Spoons
Measuring Cups

Cooking Steps

Prep
1

Before starting, wash and dry all produce.Heat Guide for Step 3: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy Core, then cut pepper into 1/4-inch pieces. Drain, rinse, then pat dry half the can of corn (whole can for 4 ppl).

Cook beef
2

Heat a large pot over medium-high heat. (NOTE: You can also use a very large non-stick pan.)When hot, add 1/2 tbsp (1 tbsp) oil , then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Using a slotted spoon, transfer beef to a plate. Set aside.

Cook veggies
3

Add 1/2 tbsp (1 tbsp) oil to the same pot, then peppers and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Tex-Mex paste, garlic salt and 1/8 tsp (1/4 tsp) chipotle powder. (NOTE: Reference heat guide.) Stir to coat veggies.

Cook stew
4

Add crushed tomatoes, beef, any beef juices from the plate and 1/4 cup (1/2 cup) water to the same pot. Bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer, stirring occasionally, until stew thickens slightly, 5-6 min. Season with salt and pepper, to taste.

Finish and serve
5

Divide stew between bowls, then sprinkle cheese over top.Dollop with sour cream.Serve tortilla chips alongside.