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Harissa Beef and Bean Tacos
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Harissa Beef and Bean Tacos

with Pepper and Greek Style Salad Cheese

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

1 unit(s)

Bell Pepper

(May contain Celery)

120 grams

Beef Mince

2 unit(s)

Garlic Clove

1 carton(s)

Red Kidney Beans

30 grams

Tomato Puree

50 grams

Harissa Paste

(Contains Sulphites)

10 grams

Chicken Stock Paste

1 unit(s)

Medium Tomato

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

20 grams

Wild Rocket

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

2 tbsp



Nutritional information

Energy (kJ)3747 kJ
Energy (kcal)896 kcal
Fat37.5 g
of which saturates11.1 g
Carbohydrate93.6 g
of which sugars16.8 g
Protein43 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Frying Pan



a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.

b) Meanwhile, halve the pepper and discard the core and seeds. 

c) Slice into thin strips, then chop into roughly 1cm pieces.


a) Heat a large frying pan on medium-high heat (no oil).

b) Once the pan is hot, add the beef mince and bell pepper. 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. 

c) Meanwhile, peel and grate the garlic (or use a garlic press). 

d) Drain and rinse the kidney beans in a sieve.


a) 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.

b) Add the garlic, tomato puree and harissa paste (add less if you'd prefer things milder), stir-fry for 1 min. 

c) Stir in the chicken stock paste, kidney beans, water and sugar for the sauce (see pantry for both amounts). 

d) Bring to the boil then lower the heat and simmer until thickened, 4-5 mins. 


a) Meanwhile, cut the tomato into 1cm chunks. 

b) Pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

c) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.

d) Once the sauce has thickened, season with salt and pepper and remove from the heat.


a) When everything is ready spread the mayonnaise (see pantry for amount) on each tortilla.

b) Top with the rocket and spoonfuls of the beef, pepper and bean mixture. 

c) Finish with the tomatoes and crumble the Greek style salad cheese over the top.