These Tex-Mex Style Beef and Potato Tacos are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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 conflict 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.
Baby Plum Tomatoes
Baby Gem Lettuce
Mature Cheddar Cheese(ContainsMilk)
Chicken Stock Paste
Mexican Style Spice Mix
Plain Taco Tortilla(ContainsCereals containing gluten)
Olive Oil for the Dressing
Sugar for the Dressing
Water for the Beans
Water for the Beef (100ml)
Preheat your oven to 200°C. Chop the potatoes into 1cm chunks (no need to peel). Halve the pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice widthways. Grate the cheese. Halve the lime.
Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through. When 15 mins remain, add the pepper to the tray and return to the oven for the remaining time, 13-15 mins.
Meanwhile, drain and rinse the kidney beans in a sieve. Pop half the beans into a medium saucepan and roughly mash. Stir in the remaining beans, chipotle paste (add less if you don't like heat), half the chicken stock paste and a third of the garlic. Stir in the water for the beans (see ingredients for amount), then pop the saucepan on medium-high heat and bring to the boil. Lower the heat slightly and simmer until thickened, 3-4 mins. Season to taste, then transfer to a bowl and cover to keep warm.
Clean your saucepan and return to medium-high heat with a drizzle of oil. When hot, add half the remaining garlic and fry for 1 min. Stir in the creme fraiche. Bring to the boil, then reduce the heat to low. Stir through the cheese until melted, 2-3 mins. Take off the heat and season to taste. TIP: Add a splash of water to loosen if needed.
Heat a drizzle of oil in a medium frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Stir in the tomato puree, Mexican style spice mix, remaining chicken stock paste and garlic, then the water and sugar for the sauce (see ingredients for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins. When cooked, stir through the roasted veg. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Just before serving, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Meanwhile, pop the sugar and oil for the dressing (see ingredients for both amounts) into a large bowl. Add a squeeze of lime juice, season to taste, then add the tomatoes and half the baby gem. Toss to coat. To serve, top each tortilla with the remaining baby gem, spoonfuls of beef mix and a drizzle of queso. Serve the tacos (2 per person) with the refried beans, salad and any remaining lime wedges alongside for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!