Beef Roly Poly's Mexican Style
Get your sombreros out, wrap yourself in a stripy blanket and get ready for a Mexican-style meal. Flour tortillas stuffed with tasty mince and smothered in a cheesy sauce … making your mouth water? Get the kids to help with prep, whether it’s grating cheese or rolling up tortillas, they will be sure to enjoy their roly polys if they’ve had a hand in making them. Don’t forget the cold beers and a slice of lime!
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
1
Onion
2
Garlic Clove
1
Mature Cheddar Cheese
(Contains Milk)
500
British Beef Mince
1
Beef Stock Pot
1
Chopped Tomatoes
1
Tomato Puree
¾
Smoked Paprika
8
Flour Tortillas
(Contains Cereals containing gluten)
1
Creme Fraiche
(Contains Milk)
3
Green Beans
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Peel and chop the onion into 2cm pieces and peel and finely chop the garlic. Grate the cheese and set aside.
Heat a splash of oil in a frying pan on medium heat and fry your onion and garlic gently for about 5 mins until softened. Add the beef mince, turn the heat up slightly and cook for 10 mins, stirring occasionally until the mince is browned all over.
Boil the water, as stated in the ingredient list, and dissolve the beef stock pot in it. Add half the chopped tomatoes, all your stock and tomato purée to your mince in the pan and stir well. Add the smoked paprika, a pinch of salt and pepper and simmer for 5 mins on medium-low heat, until thickened. Take off the heat and allow to cool for 5 mins before assembling the rolypolys!
Divide your mince mixture between the tortillas and spread over each tortilla. Roll up to enclose the meat and pack all your rolls tightly in an ovenproof dish.
Put a pot of water on to boil for your beans. Spoon the remaining chopped tomatoes over your rolls.
Put the crème fraîche in a bowl and add in three-quarters of your cheese. Stir together, then spoon your cheesy mixture over your tortillas, scatter your remaining cheese on top. Pop in your oven on a high shelf for 10-15 mins, until golden-brown.
Cut the tops and bottoms off the green beans. Tip: This is called top and tailing! Cut them in half and add to the boiling water. Simmer for 3-5 mins, until just tender. Drain and serve with your beef roly polys and enjoy!
