We love good Cheese Burger Tacos and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Plain Taco Tortilla(ContainsCereals containing Gluten)
Mature Cheddar Cheese(ContainsMilk)
Water for the Beef (100ml)
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Put the slaw mix into a medium bowl and mix in half the mayonnaise. Season with salt and pepper. Mix and set aside.
Heat a splash of oil in a large frying pan on a medium-high heat. Once hot add the beef mince, breaking it up with a wooden spoon, and fry, stirring occasionally, until browned, 4-5. Pour in the ketchup and stir to coat the beef. IMPORTANT: The beef is cooked when it is no longer pink in the middle.
Add the water (see ingredients for amounts), stir together and and simmer until the moisture has evaporated and the ketchup and mince are nicely combined. Taste and add salt and pepper if you feel it needs it. Tip: Start any washing up whilst the wedges cook. Remove from the heat.
When the wedges are cooked, warm the tacos in the oven for 2 mins. Grate the cheese and reheat the beef if necessary.
Spread the remaining mayo on the tacos, share these between your plates. Then top with the beef mince and sprinkle the cheese over your tacos. Serve the wedges and the slaw on the side. Enjoy!