Mexican Style Spiced Chilli in a Bun
with Cheese and Slaw4.0(343)
Calories
:
705 kcalProtein
:
34.7g proteinDifficulty
:
Easy New
Allergens:
- Milk
- Egg
- Cereals containing gluten
- Soya
- Mustard
- May contain traces of allergens
- Cereals containing gluten
Looking for a super quick and tasty midweek dinner option? Try cooking up our Mexican Style Spiced Chilli in a Bun in just 15 minutes for a delicious and speedy meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
240 grams
British Pork Mince
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
2 unit(s)
Brioche Hot Dog Buns
(Contains: Egg, Cereals containing gluten, Soya, May contain traces of allergens, Cereals containing gluten, Milk)
120 grams
Coleslaw Mix
20 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Utensils
•Pan
•Grater
•Medium Bowl
Instructions
1
- Heat in a frying pan on medium-high heat (no oil). Once hot, fry the pork mince, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, grate the cheese.
2
- Add the Mexican style spice mix, tomato puree, chicken stock paste, sugar and water (see pantry) to the mince.
- Bring to the boil then simmer, 2-3 mins.
3
- Meanwhile, slice the buns down through the middle (but not all the way through).
- In a bowl, combine the slaw, baby leaves and mayo.
- Season with salt and pepper. TIP: Don't add the leaves too early or they'll go soggy!
4
- Transfer the hot dog buns to your plates.
- Fill with the mince and sprinkle over the cheese.
- Serve the baby leaf slaw alongside.
Enjoy!
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