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Tex-Mex Style Tacos

Tex-Mex Style Tacos

with Zesty Salad and Cheese

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Tags:RapidSpicyUnder 600 calories
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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

60 grams

Mature Cheddar Cheese

(ContainsMilk)

1 unit(s)

Garlic Clove

1 unit(s)

Medium Tomato

1 unit(s)

Baby Gem Lettuce

½ unit(s)

Lime

½ pack(s)

Kidney Beans

240 grams

Beef Mince

1 sachet

Tomato Puree

1 sachet

Cajun Style Spice Mix

10 grams

Beef Stock Paste

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

¼ tsp

Sugar

75 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2388 kJ
Energy (kcal)571 kcal
Fat35.0 g
of which saturates16.0 g
Carbohydrate22 g
of which sugars6.0 g
Protein40 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Garlic Press
Cutting board
Knife
Zester
Colander
Bowl
Frying Pan
Spoon
Measuring Cups
Medium Bowl
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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 tacos on the top shelf of your oven to warm through for 2-3 mins.

6

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. c) Sprinkle over the cheese and lime zest. Add the salad. d) Serve and devour. Enjoy!