Indian Spiced Beef and Pepper Tacos
with Mango Yoghurt and Baby Leaf Salad
This Indian Spiced Beef and Pepper Tacos is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Tags:
New
Allergens:
Milk
•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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Green Pepper
(May contain traces of: Celery)
240 grams
British Beef Mince
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
50 grams
Korma Curry Paste
(Contains: Mustard)
6 unit(s)
Plain Taco Tortillas
(Contains: Cereals containing gluten)
50 grams
Baby Leaf Mix
Utensils
•Pan
•Bowl
Instructions
1
- Chop the pepper into 1-2cm chunks.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and pepper until browned, 5-6 mins.
- Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
- Meanwhile, in a bowl, mix together the yoghurt and mango chutney. Set aside.
- Once the beef has browned, drain the fat. Season with salt and pepper.
- Next, stir in the korma style paste.
- Fry, 2 mins, then remove from heat.
3
- Meanwhile, microwave the tortillas for 850W: 50 secs / 750W: 1 min.
- If you don't have a microwave, just enjoy them cold!
4
- Lay the tortillas on your plates (3 per person).
- Top with the spiced beef, baby leaves and a drizzle of mango yoghurt. TIP: Eat your tacos by hand - get stuck in!
- Enjoy!
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