Build Your Own Cheesy Beef Tacos
with Hot-Honey Drizzle, Zesty Salsa and Wedges
- Milk
- Wheat
- Cereals containing gluten
- Celery
- May contain traces of allergens
- Milk
Ingredients
450 grams
Potatoes
2 unit(s)
Medium Tomato
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
40 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Lime
30 grams
Hot Sauce
240 grams
British Beef Mince
1 sachet(s)
Ground Cumin
1 sachet(s)
Smoked Paprika
30 grams
Tomato Puree
10 grams
Beef Stock Paste
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 tbsp
Honey
½ tsp
Sugar for the Salsa
½ tbsp
Olive Oil for the Salsa
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, cut the tomatoes into 1cm chunks.
Trim the baby gem, separate the leaves, then tear into bite-sized pieces.
Zest and halve the lime. Grate the cheese
In a small bowl, combine the hot sauce and honey (see pantry for amount).
In a small bowl, combine a pinch of lime zest, olive oil and sugar for the salsa (see pantry for both amounts).
In another large salad bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with a good squeeze of lime.
Make kid friendly: If you’re cooking for kids that are sensitive to strong citrus flavors, add the lime zest a little at a time, tasting as you go. You can even set it aside for later and sprinkle it on at the end for those who want it.
Heat a frying pan on medium-high heat (no oil).
Once the pan is hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Next, add the ground cumin, smoked paprika and tomato puree. Fry until fragrant, 1 min.
Once fragrant, add the beef stock and sugar and water for the sauce (see pantry for both amounts). Bring to a boil then lower the heat and simmer until thickened slightly, 3-4 mins.
Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
When everything's ready, add the leaves to the dressing and toss to coat. TIP: Don't add the leaves too early or they'll go soggy!
Share the wedges and tortillas between serving plates and fill the tacos with the mince.
Bring the salad, salsa, cheese and hot-honey sauce to the table and everyone can add the toppings they like best.
Enjoy!
