Tex-Mex Style Beef Mince Tacos
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Tex-Mex Style Beef Mince Tacos

Tex-Mex Style Beef Mince Tacos

with Tomato Salsa, Baby Leaves and Soured Cream

Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Pork Mince Tacos in just 15 minutes for a delicious and speedy meal.

Tags:
Super Quick
Allergens:
Sulphites
Cereals containing gluten
Milk

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.

Preparation Time15 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

Beef Mince

1 sachet(s)

Central American Style Spice Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

1 unit(s)

Medium Tomato

12 grams

Red Wine Vinegar

(Contains Sulphites)

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

50 grams

Baby Leaf Mix

75 grams

Soured Cream

(Contains 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

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Nutritional information

Energy (kcal)737 kcal
Energy (kJ)3084 kJ
Fat38.2 g
of which saturates14.4 g
Carbohydrate60.8 g
of which sugars10.2 g
Protein38.5 g
Salt2.64 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pan
Bowl

Instructions

Get Frying
1
  • Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the mince, 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.
Simmer and Spice
2
  • Next, add the Central American style spice mix (add less if you'd prefer things milder) and tomato puree. Stir-fry for 1 min.
  • Stir in the chicken stock paste, sugar and water (see pantry for both amounts). 
  • Lower the heat and simmer, 1-2 mins. 
  • Taste and season with salt and pepper, if needed.
Salsa Time
3
  • Meanwhile, cut the tomato into small pieces.
  • In a bowl, combine the red wine vinegar, sugar and olive oil (see pantry for both amounts).
  • Season with salt and pepper.
  • Add the tomato chunks and mix well.
Dinner's Ready!
4
  • Microwave the tortillas (3 per person) for 850W: 50 secs / 750W: 1 min.
  • If you don't have a microwave, just enjoy them cold.
  • Lay the tortillas on your plates. Pile with the salad, mince and salsa - as much as you'd like.
  • Finish with a dollop of soured cream. TIP: Eat your tacos by hand - get stuck in!

Enjoy!