Double Tex-Mex Cheesy Pork Loaded Fries
with Smashed Avocado & Tomato Salsa
We have a question, why have everything separate on the plate when you could pile it all together? For example, fries might be nice, but load them up with pork mince in a tomato based sauce and melty, gooey cheese and they’re elevated to a whole new level! We’ll look the other way when you lick the plate.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Potato Fries
1
Carrot
1
Avocado
2 packet
Pork Mince
1 sachet
Tex-Mex Spice Blend
1 packet
Tomato Paste
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
roasted tomato salsa
1 packet
coriander
Not included in your delivery
olive oil
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, grate carrot. Slice avocado in half and scoop out flesh. • In a medium bowl, mash avocado with a drizzle of olive oil until smooth. Season to taste and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork mince and carrot, breaking up with a spoon, until just browned, 3-4 minutes. • Add Tex-Mex spice blend and tomato paste and cook, until fragrant, 1 minute. • Add the water and stir, until slightly reduced, 1 minute. Season to taste. • Add shredded Cheddar cheese to the pan and cover with a lid (or foil) so it melts.
• Divide potato fries between plates. Top with Tex-Mex pork filling. • Serve with smashed avocado, Greek-style yoghurt and roasted tomato salsa. • Tear over coriander. Enjoy!