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Tex-Mex Style Beef and Potato Tacos

Tex-Mex Style Beef and Potato Tacos

with Cheese, Refried Beans and Baby Gem Salad

Street Food
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This Tex-Mex Style Beef and Potato Tacos is 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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Baking Potato

3 unit(s)

Garlic Clove

1 unit(s)

Baby Gem Lettuce

60 grams

Mature Cheddar Cheese

(ContainsMilk)

1 pack(s)

Black Beans

190 grams

Premium Tomatoes

2 sachet

Chipotle Paste

20 grams

Chicken Stock Paste

360 grams

Beef Mince

1 sachet

Tomato Puree

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

75 grams

Soured Cream

(ContainsMilk)

Not included in your delivery

75 milliliter(s)

Water for the Beans

150 milliliter(s)

Water for the Beef (100ml)

½ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)5052 kJ
Energy (kcal)1208 kcal
Fat58.0 g
of which saturates27.0 g
Carbohydrate103 g
of which sugars13.0 g
Protein64 g
Salt4.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Grater
Sieve
Bowl
Saucepan
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). 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, 25-30 mins. Turn halfway through.

2

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the baby gem, halve lengthways, then thinly slice widthways. Grate the cheese. Drain and rinse the black beans in a sieve. Halve the tomatoes, then pop them into a large bowl with a drizzle of oil. Season with salt and pepper and set aside.

3

Pop half the beans into a medium saucepan and roughly mash. Stir in the remaining beans, half the chipotle paste (add less if you don't like heat), half the chicken stock paste, half the garlic and the water for the beans (see ingredients for amount). Pop the saucepan on medium-high heat and bring to the boil. Lower the heat and simmer until thickened, 3-4 mins. Taste and season with salt and pepper.

4

Meanwhile, 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. IMPORTANT: Wash your hands and equipment after handling raw mince. Stir in the tomato puree, remaining chipotle paste, chicken stock paste and garlic.

5

Stir in the water and sugar for the sauce (see ingredients for both amounts), then bring to the boil. Once boiling, reduce the heat and simmer until thickened, 3-4 mins. Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Once ready, stir the roasted potatoes through the mince. IMPORTANT: The mince is cooked when no longer pink in the middle.

6

Just before serving, add half the baby gem to the bowl with the tomatoes. Toss to coat. To serve, top each tortilla with the remaining baby gem, spoonfuls of beef mix, a sprinkle of cheese and a dollop of soured cream. Serve the tacos (3 per person) with the refried beans and salad alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!