Harissa Beef and Bean Tacos
with Bell Pepper and Greek Style Cheese
Looking for a quick and tasty midweek dinner option? Try cooking up our Harissa Beef and Bean Tacos in just 20-25 minutes for a delicious and speedy meal.
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 unit(s)
Bell Pepper
(May contain Celery)
120 grams
British Beef Mince
2 unit(s)
Garlic Clove
1 carton(s)
Red Kidney Beans
30 grams
Tomato Puree
50 grams
Harissa Paste
(Contains Sulphites)
10 grams
Chicken Stock Paste
1 unit(s)
Medium Tomato
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
20 grams
Wild Rocket
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
b) Meanwhile, halve the bell pepper and discard the core and seeds.
c) Slice into thin strips, then chop into roughly 1cm pieces.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the beef mince and chopped pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
d) Drain and rinse the kidney beans in a sieve.
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Add the garlic, tomato puree and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min.
c) Stir in the chicken stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts).
d) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
a) Meanwhile, cut the tomato into 1cm chunks.
a) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.
b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.
c) Once the sauce has thickened, season with salt and pepper. Remove from the heat.
a) When everything's ready, spread the mayonnaise (see pantry for amount) on each tortilla.
b) Top with the rocket and spoonfuls of the beef, pepper and bean mixture - as much as you'd like.
c) Finish with the tomatoes and crumble the Greek style salad cheese over the top. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
