Tex-Mex Style Beef Mince Tacos
with Tomato Salsa, Baby Gem and Grated Cheese
Perfect for a midweek meal, these Tex-Mex Style Beef Mince Tacos can be on your table in less than 25 minutes. Pile your tortillas with salad, spiced beef, a quick salsa and cheese.
The quantities provided above are averages only.
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
240 grams
British Beef Mince
1 unit(s)
Garlic Clove**
1 sachet(s)
Central American Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Medium Tomato
30 grams
Mature Cheddar Cheese
(Contains: Milk)
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
b) Heat a medium frying pan on medium-high heat (no oil). Once hot, add the beef mince and fry 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.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic, Central American style spice mix and tomato puree to the mince. Stir-fry for 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Lower the heat and simmer until thickened, 1-2 mins.
d) Once thickened, taste and season with salt and pepper if needed. Add a splash of water if a little too thick.
a) Trim the baby gem, halve lengthways, then thinly slice.
b) Chop the tomatoes into small chunks.
c) Grate the cheese.
a) Put the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl.
b) Season with salt and pepper and mix together.
c) Add the tomato chunks to the dressing. Mix together and set aside.
a) Just before you're ready to serve, pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.
a) When everything's ready, lay the tortillas onto your serving plates (3 per person).
b) To make your tacos, spread the base of each tortilla with mayo (see pantry for amount), top with the baby gem, spoonfuls of spicy mince and tomato salsa - as much as you'd like.
c) Finish with your grated cheese and serve any remaining salsa alongside. TIP: Tacos are best enjoyed eaten by hand - tuck in the ends of the tortillas and get stuck in!
Enjoy!
