with Cheddar Cheese and Burger Sauce
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 war 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.
Mature Cheddar Cheese
Plain Taco Tortillas
(Contains Cereals containing gluten)
(Contains Egg, Mustard)
Not included in your delivery
a) Preheat your oven to 200°C/180°C fan/gas mark 6.
b) Halve, peel and thinly slice the onion.
c) Heat a drizzle of oil and a knob of butter (if you have any) in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.
d) When the onion has 5-6 mins left, 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. It's cooked when no longer pink in the middle. When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
e) Add the tomato ketchup (see pantry for amount) and cook until caramelised, 1-2 mins more, then remove from the heat.
a) Grate the cheese.
b) Divide the mince and cheese between your tortillas (see ingredients for amount) and arrange them in a line just off-centre.
c) Tightly roll the tortillas to encase the filling and arrange seam down onto a baking tray.
d) Bake on the top shelf of your oven until crispy and golden, 10-12 mins.
a) Meanwhile, in a small bowl, combine the burger sauce and mayo (see pantry for amount).
b) Once baked, pop the cheeseburger taquitos onto your serving plate alongside the burger sauce for dipping.