HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTex Mex Beef Tacos
Tex-Mex Beef Tacos

Tex-Mex Beef Tacos

with Baby Gem & Cheddar Cheese

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This Tex-Mex Tacos with Lettuce & Cheese is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

60 grams

Mature Cheddar Cheese


1 unit(s)

Garlic Clove

1 unit(s)

Baby Gem Lettuce

½ unit(s)


1 grams

Red Kidney Beans

240 grams

Beef Mince

1 sachet

Tomato Puree

1 pot(s)

Cajun Style Spice Mix

1 sachet

Beef Stock Powder

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 tbsp

Olive Oil for the dressing

75 milliliter(s)

Water for the Beef

Not included in your delivery

¼ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3491 kJ
Energy (kcal)834 kcal
Fat37.1 g
of which saturates16.5 g
Carbohydrate70 g
of which sugars8.3 g
Protein46.9 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Frying Pan
Measuring Cups
Medium Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. Grate the cheddar. Peel and grate the garlic (or use a garlic press). 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. Pop half the kidney beans in 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.


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 (see ingredients for amount) and add the beef stock powder. Add the kidney beans (whole and mashed). b) Stir until everything is evenly mixed and the sauce thickens. Season with salt and pepper. Tip: Add a splash more water if dry.


a) Meanwhile, put the olive oil and sugar in a medium bowl (see ingredients for both amounts you need). b) Season with salt and pepper and squeeze in the lime juice. Mix together until combined. Add the lettuce to the dressing and toss to combine. c) Meanwhile, pop the tacos on the top shelf of your oven to warm through for 2-3 mins.


a) Taste the beef mixture and add salt and pepper if you feel it needs it. b) Serve the tacos with a spoonful of beef on top. Sprinkle over the cheese and lime zest. Add the lettuce to the tacos too. d) Serve and enjoy!