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Indian Spiced Beef and Pepper Tacos

Indian Spiced Beef and Pepper Tacos

Indian Spiced Beef and Pepper Tacos

with Mango Chutney and Baby Gem Salad

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Looking for a quick and tasty midweek dinner option? Try cooking up our Indian Spiced Beef and Pepper Tacos in just 20 minutes for a delicious and speedy meal.

Tags:

New

•Rapid

Allergens:

Mustard

•Cereals containing gluten

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

Green Pepper

(May contain traces of: Celery)

1

Garlic Clove**

240

British Beef Mince

40

Mango Chutney

1

Baby Gem Lettuce

50

Korma Curry Paste

(Contains: Mustard)

1

Medium Tomato

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

2

Mayonnaise

½

Sugar for the Dressing

1

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3509 kJ

Energy (kcal)839 kcal

Fat42.8 g

of which saturates12.5 g

Carbohydrate74.9 g

of which sugars22.3 g

Protein37.3 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Pan

•Bowl

•Baking Tray

Instructions

Prep the Veg

1

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

a) Halve the pepper and discard the core and seeds.

b) Chop into 1-2cm chunks.

c) Peel and grate the garlic (or use a garlic press).

Start to Stir-Fry

2

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

b) Once hot, add the beef mince and pepper and fry until browned, 5-6 mins.

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

Make the Mango Mayo

3

a) Meanwhile, in a small bowl, mix together the mango chutney and mayonnaise (see pantry for amount).

b) Trim the baby gem, halve lengthways, then thinly slice.

Add Some Spice

4

a) Once the beef has browned, stir in the korma style paste and garlic. Cook until fragrant, 2 mins.

b) Remove from heat.

Tomato and Tortilla Time

5

a) Cut the tomato into 1cm chunks. Pop into another small bowl with the sugar and olive oil for the dressing (see pantry for both amounts).

b) Season with salt and pepper, then set aside.

c) Pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Assemble your Tacos

6

a) Toss the baby gem lettuce with the tomatoes to dress it.

b) Lay the tortillas on your plates and spread each with the mango mayo.

c) Top with your Indian spiced beef and the baby gem salad - as much as you'd like. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!

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