Tex-Mex Style Tacos
with Cheese and Zesty Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Tacos in just 20 minutes for a delicious and speedy meal.
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
60
Mature Cheddar Cheese
(Contains Milk)
1
Garlic Clove
1
Medium Tomato
1
Baby Gem Lettuce
½
Lime
½
Red Kidney Beans
240
Beef Mince
30
Tomato Puree
1
Cajun Spice Mix
10
Beef Stock Paste
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1
Olive Oil for the Dressing
¼
Sugar
75
Water for the Beef
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C. Grate the cheese. Peel and grate the garlic (or use a garlic press). Chop the tomatoes into 1cm pieces.
b) Trim the root from the baby gem lettuce, halve lengthways and thinly slice. Zest and halve the lime.
c) Drain and rinse the kidney beans in a colander (see ingredients for amount). Pop half of the kidney beans into a bowl and mash with a fork until broken up.
a) Heat a frying pan on medium-high heat (no oil).
b) When the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Drain the excess fat out. IMPORTANT: Wash your hands after handling raw mince.
a) Reduce the heat to medium and add the garlic, tomato puree and Cajun spice to the beef (add less spice if you don't like heat).
b) Stir to combine, then cook until fragrant, 1-2 mins.
a) Pour in the water for the beef (see ingredients for amount) and add the beef stock paste.
b) Add the kidney beans (whole and mashed). Stir until everything is evenly mixed and the sauce thickens.
c) Season with salt and pepper. TIP: Add a splash more water if dry. IMPORTANT: The mince is cooked when no longer pink in the middle.
a) Meanwhile, put the olive oil for the dressing and sugar into a medium bowl (see ingredients for both amounts).
b) Season with salt and pepper and squeeze in the lime juice. Mix together until combined. Add the lettuce and tomato to the dressing and toss to combine.
c) Meanwhile, pop the tortillas on the top shelf of your oven to warm through for 2-3 mins.
a) Taste the beef filling and add salt and pepper if needed.
b) Add spoonfuls of beef filling to each tortilla, then sprinkle over the cheese and lime zest.
c) Top with the salad.
