HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef And Potato Keema Tacos
Beef and Potato Keema Tacos

Beef and Potato Keema Tacos

with Golden Roasted Cauliflower, Tomato Raita and Mango Chutney

Street Food
Read more

This Beef and Potato Keema Tacos is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baking Potato

300 grams

Cauliflower Florets

1 sachet


240 grams

Beef Mince

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

1 bunch(es)


1 pot(s)

North Indian Style Spice Mix

1 sachet

Tomato Puree

10 grams

Beef Stock Paste

2 unit(s)

Medium Tomato

75 grams

Greek Style Yoghurt


½ unit(s)


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 sachet

Mango Chutney

Not included in your delivery

200 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3746 kJ
Energy (kcal)895 kcal
Fat32.0 g
of which saturates15.0 g
Carbohydrate109 g
of which sugars26.0 g
Protein43 g
Salt2.18 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Large Pan
Garlic Press
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Chop the potato (no need to peel) into 1cm pieces - you want them small so they fit in your taco. Pop them onto one half of a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden and tender, 20-22 mins.


Meanwhile, pop the cauliflower florets into a bowl and drizzle with oil. Season with salt and pepper, sprinkle over the turmeric and toss to coat. Once the potato has been in the oven for 5 mins, add the cauliflower to the other half of the tray and roast until golden, 15-20 mins. Turn both halfway through.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the minced beef and cook until browned, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw mince. While the mince cooks, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). When the mince has browned, drain and discard any excess fat. Add the onion and cook until softened, 4-5 mins, stirring occasionally.


Next, add the garlic, North Indian style spice mix and tomato puree. Mix together and cook for a further min. Then, add the beef stock paste and water for the sauce (see ingredients for amount), stirring to combine. Bring to a boil then lower the heat and simmer until the liquid has reduced, 8-10 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.


Meanwhile, chop the tomatoes into small chunks and pop into a bowl along with the Greek yoghurt. Halve the lime and squeeze some juice into the bowl. Season with salt and pepper then mix together. Taste and add more salt, pepper or lime juice if needed. Set the tomato raita aside for now. When the keema has thickened, season to taste and stir through half the coriander.


When everything is ready, pop the tortillas into the oven to warm through, 1-2 mins. Lay out 3 tortillas on each person's plate. Spoon the beef keema down the middle. Top with the roasted potato and golden cauliflower. Spoon over the tomato raita and finish each taco with a dollop of mango chutney. Sprinkle over the remaining coriander to garnish. Cut any remaining lime into wedges and serve alongside for squeezing over. Enjoy!