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Tex-Mex Style Beef and Potato Tacos

Tex-Mex Style Beef and Potato Tacos

with Queso Cheese Sauce, Refried Beans and Baby Gem Salad

Street Food
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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!

Allergens:MilkCereals containing gluten

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.

Preparation Time50 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Baking Potato

1 unit(s)

Bell Pepper

3 unit(s)

Garlic Clove

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

60 grams

Mature Cheddar Cheese

(ContainsMilk)

½ unit(s)

Lime

1 pack(s)

Kidney Beans

1 sachet

Chipotle Paste

20 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(ContainsMilk)

240 grams

Beef Mince

1 sachet

Tomato Puree

2 sachet

Mexican Style Spice Mix

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

75 milliliter(s)

Water for the Beans

50 milliliter(s)

Water for the Beef (100ml)

½ tsp

Sugar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4505 kJ
Energy (kcal)1077 kcal
Fat55.0 g
of which saturates26.0 g
Carbohydrate89 g
of which sugars16.0 g
Protein51 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Knife
Grater
Baking Tray
Sieve
Saucepan
Potato Masher
Bowl
Frying Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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!