Triple Tier Chorizo and Three Cheese Taco Stack
with Avocado and Tomato Salsa, and Zesty Soured Cream
.
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
Spring Onion
125
Baby Plum Tomatoes
1
Lime
1
Garlic Clove
1
Avocado
150
Sweetcorn
1
Red Kidney Beans
120
Chorizo
1
Mexican Spice
Mexican Style Spice Mix
1
Finely Chopped Tomatoes with Onion and Garlic
1
Beef Stock Powder
150
Soured Cream
(Contains Milk)
30
Mature Cheddar Cheese
(Contains Milk)
100
Feta Cheese
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the spring onion and thinly slice. Halve the tomatoes. Zest and halve the lime. Peel and grate the garlic (or use a garlic press). Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Chop into 2cm chunks.
Drain the sweetcorn in a colander and pop in a small bowl. Drain and rinse the kidney beans in a colander, pop half in another bowl and mash with a fork until nicely broken up. Put the spring onion, avocado, tomatoes and half the sweetcorn in a large bowl. Squeeze in half the lime juice and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together, set aside.
Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the chorizo and stir fry until starting to brown, 2-3 mins. Stir in the garlic and Mexican spice, fry until fragrant, 1 minute. Add the chopped tomatoes, kidney beans (whole and crushed), beef stock powder and remaining sweetcorn. Season with salt, pepper and a pinch of sugar (if you have some), stir together and bring to the boil. Reduce the heat to medium, simmer until thick, 10-12 mins.
While the mixture cooks, pop the sour cream in a small bowl and add the lime zest. Season with salt and pepper and mix together. Set aside. Grate the cheddar and break up the feta into small chunks. Lay 1 taco per person on a large baking tray lined with baking paper. Once the tomato mixture is nicely thickened, remove from the heat.
Add a table spoon of the chorizo mixture onto each taco on the baking tray and spread out with the back of the spoon. Sprinkle over the cheddar and then cover with another taco. Repeat with another tbsp of chorizo mixture and the hard Italian cheese then top each stack with a third taco. Cover with the remaining chorizo mixture and spread over a spoonful of sour cream. Finish with the feta on top.
Bake in your oven until the feta is browned and the edges of the tacos golden, 8-10 mins. Once cooked, carefully place the stacks onto plates using a spatula. Serve with the salsa spooned on top and a dollop of remaining sour cream. Enjoy!
