Mexican Style Beef Tortilla Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Mexican Style Beef Tortilla Bowl

with Avocado and Red Onion Salsa and Soured Cream

Cereals 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 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.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)

Red Onion

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

240 grams

British Beef Mince

1 sachet(s)

Mexican Style Spice Mix

10 grams

Beef Stock Paste

60 grams

Tomato Puree

75 grams

Soured Cream

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Pickle

1 tbsp



Nutritional information

Energy (kJ)3716 kJ
Energy (kcal)888 kcal
Fat45.7 g
of which saturates17.6 g
Carbohydrate80.6 g
of which sugars23.3 g
Protein39.7 g
Salt2.77 g
Always refer to the product label for the most accurate ingredient and allergen information.



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Cut each tortilla into 8 triangles (use scissors if easier).

c) Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary. Season with salt and pepper.

d) Bake on the top shelf in the oven, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly. 


a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto the board. Cut into 1cm chunks.

c) Halve, peel and slice the red onion as thinly as you can. Pop half the onion into a small bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle. 



a) Once the tortilla chips are golden brown and crisp, remove them from the oven and set aside. 

b) Then, heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the beef mince and remaining onion. Fry until the mince has browned and the onion has softened, 5-6 mins.

d) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.


a) Once the mince has browned, add the garlic and Mexican style spice mix and fry, 1 min.

b) Stir through the tomato puree, beef stock paste, honey and water for the sauce (see pantry for both amounts).

c) Bring to a boil, then lower the heat and simmer until thickened slightly, 4-5 mins. Season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick. 


a) Just before everything is ready, add the avocado chunks to the pickled onion and gently stir to coat in the pickling liquid.  


a) Share the Mexican style beef between your serving bowls.

b) Top with your avocado and pickled onion salsa and finish off with a drizzle of soured cream.

c) Serve the tortilla chips alongside for dipping.