W18 - HF Desk Only - Quick: 15-min - Mixed - use EID: Tortilla Chips

Name: W18 - HF Desk Only - Quick: 15-min - Mixed - use EID: Tortilla Chips With avocado dip and tomato salsa
Total time: 15 min
Yield: 2
Cuisine: Mexicaans
Ingredients: 75 gram Tortillachips; 200 gram Half-om-halfgehakt met Italiaanse kruiden; 150 gram Bruine snelkookrijst; 1 stuk(s) Rode ui; 2 stuk(s) Pruimtomaat; 1 stuk(s) Rode puntpaprika; 1 stuk(s) Limoen; 10 gram Verse koriander; 80 gram Avocadodip; 1 zakje(s) Mexicaanse kruiden; 10 gram Chipotle-pasta; 2 el [Plantaardige] mayonaise; 1 el Water voor saus; ½ el Olijfolie; naar smaak Peper en zout

With avocado dip and tomato salsa

Bestel soortgelijke recepten voor € 3,10 per portie

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd15 minuten

oventijd15 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

40 gram

Tortillachips

(Kan bevatten: Melk (inclusief lactose))

100 gram

Half-om-halfgehakt met Italiaanse kruiden

(Kan bevatten: Ei, Mosterd, Selderij, Soja, Gluten)

75 gram

Bruine snelkookrijst

½ stuk(s)

Rode ui

1 stuk(s)

Pruimtomaat

½ stuk(s)

Rode puntpaprika

½ stuk(s)

Limoen

5 gram

Verse koriander

(Kan bevatten: Selderij)

40 gram

Avocadodip

½ zakje(s)

Mexicaanse kruiden

5 gram

Chipotle-pasta

Zelf toevoegen

1 el

[Plantaardige] mayonaise

½ el

Water voor saus

¼ el

Olijfolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)4128 kJ

Energie (kcal)987 kcal

Vetten54.1 g

waarvan verzadigd10.8 g

Koolhydraten94.5 g

waarvan suikers11.9 g

Vezels10.3 g

Eiwitten28.9 g

Zout2.7 g

Benodigdheden

•Pan

•Kom

•Koekenpan

•Kleine kom

Instructies

Boil plenty of salted water in a pot or saucepan and cook the rice for 10 minutes, then drain and set aside (see Tip).
Chop the Romano pepper into strips.
Finely chop half of the onion, and chop the other half into thin rings.
Chop the lime into six wedges.

Health tip: This recipe is high in calories. Are you watching your calorie intake? Prepare all of the rice but then just serve two thirds. You can keep the rest of it in the fridge to use the next day.

Heat a light drizzle of olive oil in a frying pan over medium-high heat.
Fry the Romano pepper and sliced onion for 3 - 4 minutes.
Add the mince and Mexican spices* and fry for 3 more minutes. Season to taste with salt and pepper.
Meanwhile, add the finely chopped onion to a bowl along with the juice of one lime wedge per person and a pinch of salt. Combine and set aside.

*Take care, this ingredient is spicy! Use as preferred.

In a small bowl, combine the chipotle sauce* with the mayo and water for the sauce.
Dice the tomato and chop the coriander. Add to the bowl with the onion and mix to combine. Season with pepper and more salt if needed.

*Take care, this ingredient is spicy! Use as preferred.

Serve the rice on plates. Top with the beef mixture and drizzle over the chipotle mayo.
Serve the salsa alongside and top with the avocado dip.
Serve with the tortilla chips and any remaining lime wedges.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!