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Harissa Beef and Bean Tacos
Harissa Beef and Bean Tacos

Harissa Beef and Bean Tacos

with Bell Pepper and Greek Style Cheese

Anushka Magan
Anushka MaganPublished on November 28, 2023

Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Beef and Bean Tacos in just 20-25 minutes for a delicious and speedy meal.

Tags:
Spicy
New
Allergens:
Sulphites
Cereals containing gluten
Milk

The quantities provided above are averages only.

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

120 grams

British 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

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3789 kJ
Energy (kcal)906 kcal
Fat40.4 g
of which saturates10.5 g
Carbohydrate90.2 g
of which sugars15.8 g
Dietary Fibre17.9 g
Protein43 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Large Frying Pan

Cooking Instructions and Tips

Get Prepping
1

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 bell pepper and discard the core and seeds. 

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

Time to Fry
2

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince and chopped 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.

Add the Flavour
3

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, sugar and water for the sauce (see pantry for both amounts). 

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

Tomato Time
4

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

 

Warm the Tortillas
5

a) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

b) 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.

c) Once the sauce has thickened, season with salt and pepper. Remove from the heat.

Assemble and Serve
6

a) When everything's 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 - as much as you'd like.

c) Finish with the tomatoes and crumble the Greek style salad cheese over the top. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy! 

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