Tex-Mex Style Beef and Bean Tacos
with Cheese and Baby Gem Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Beef and Bean Tacos in just 20 minutes for a delicious and speedy meal.
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.
Ingredients
40
Mature Cheddar Cheese
(Contains Milk)
1
Garlic Clove
1
Baby Gem Lettuce
1
Red Kidney Beans
240
British Beef Mince
30
Tomato Puree
1
Cajun Spice Mix
10
Beef Stock Paste
15
Cider Vinegar
(Contains Sulphites)
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
75
Water for the Beef
¼
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Grate the cheese. Peel and grate the garlic (or use a garlic press).
b) Trim the baby gem, halve lengthways, then thinly slice.
c) Drain and rinse the kidney beans in a sieve. Pop half the beans into a bowl and mash with a fork until broken up.
a) Pop a frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins.
c) Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
a) Reduce the heat to medium and add the garlic, tomato puree and Cajun spice mix (add less if you'd prefer things milder) to the beef.
b) Stir to combine, then cook until fragrant, 1-2 mins.
c) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.
a) Pour in the water for the beef (see pantry for amount), then stir in the beef stock paste and kidney beans (whole and mashed).
b) Stir until everything's evenly mixed and the sauce has thickened, 2-3 mins.
c) Season with salt and pepper. Add a splash more water if it's a little dry.
a) Meanwhile, pour the cider vinegar, sugar and olive oil for the dressing into a medium bowl (see pantry for both amounts).
b) Season with salt and pepper, then mix together until combined. Add the lettuce to the dressing and toss well.
c) Pop the tortillas (3 per person) onto a baking tray and into your oven to warm through, 1-2 mins.
a) Taste the beef and bean mix and season with salt and pepper if needed.
b) Share the tortillas between your plates and top with spoonfuls of the beef and bean mix - as much as you'd like.
c) Sprinkle over the cheese and top with some salad.
d) Serve any remaining salad alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
