Super Quick Tex-Mex Style Beef Tacos
with Bell Pepper, Baby Leaves and Soured Cream
Super speedy, these Super Quick Tex-Mex Style Beef Tacos take only 15 minutes to make. Pile your tortillas with salad, spiced beef, a quick salsa and soured cream.
Tags:
High Protein
Allergens:
Sulphites
•Wheat
•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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
240 grams
British Beef Mince
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
50 grams
Baby Leaf Mix
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
½ tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Energy (kJ)3064 kJ
Energy (kcal)732 kcal
Fat33 g
of which saturates12.5 g
Carbohydrate63.9 g
of which sugars12.4 g
Dietary Fibre6.6 g
Protein37.9 g
Salt2.6 g
Trans Fat0.1 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
•Bowl
Cooking Instructions and Tips
1
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and pepper, 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.
2
- Next, add the Central American style spice mix and tomato puree. Stir-fry, 1 min.
- Stir in the chicken stock paste, sugar and water (see pantry for both).
- Lower the heat and simmer, 1-2 mins.
- Taste and season with salt and pepper if needed.
3
- Meanwhile, in a bowl, combine the red wine vinegar, sugar and olive oil (see pantry for both).
- Season with salt and pepper.
- Microwave the tortillas (3 per person) for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.
- Add the baby leaves to the dressing and toss.
4
- Lay the tortillas on your plates. Pile with the salad, mince and pepper.
- Finish with a dollop of soured cream. TIP: Eat your tacos by hand - get stuck in!
Enjoy!
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