One-Pot Mexican Beef Rump & Black Bean Veggie Soup
with Cheddar Cheese & Corn Chips
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. Let's add another one to the list with a beef rump, black bean and veggie delight in a soup! It won’t disappoint, in fact it may be the new way to eat beef, beans, veggies and cheese.
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
2 clove
Garlic
1 packet
Soffritto Mix
1 tin
sweetcorn
1 packet
black beans
(Contains Soy; )
1 sachet
Mexican Fiesta spice blend
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
vegetable stock powder
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 packet
Beef Rump
Not included in your delivery
olive oil
1.25 cup
water
2 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Drain sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and sweetcorn until tender, 6-7 minutes.
• Meanwhile, finely chop garlic. Drain black beans. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • SPICY! The spice blend is hot, use less if you're sensitive to heat. To the pan with the soffritto and sweetcorn, add garlic, Mexican Fiesta spice blend, then cook until fragrant, 1-2 minutes.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• Stir in diced tomatoes, vegetable stock powder, the water and brown sugar until combined. Bring to the boil, then reduce heat to medium. Simmer until slightly reduced, 2-3 minutes. • Remove saucepan from heat, then stir in the butter. Season to taste with salt and pepper.
• Slice beef. • Divide Mexican bean and veggie soup between bowls. Top with beef. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!