Kid's Tortilla Cups
with Sweetcorn and Cheddar Cheese
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
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
240 grams
British Beef Mince
160 grams
Sweetcorn
30 grams
Tomato Puree
10 grams
Beef Stock Paste
1 sachet(s)
Central American Style Spice Mix
30 grams
Mature Cheddar Cheese
(Contains Milk)
Not included in your delivery
100 milliliter(s)
Water
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Cut each tortilla into quarters, then pop into a large bowl. Add the olive oil (see pantry for amount), season with salt and pepper then toss to coat.
c) Lay 3 pieces of tortilla into each section of your muffin tin, ensuring they are pressed against the edges and base, and there are no gaps.
d) Pop onto the middle shelf of your oven until lightly browned and crispy, 6-8 mins.
a) Meanwhile, heat a frying pan on medium-high heat (no oil). Once the pan is hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks.
b) When the mince has browned, drain and discard any excess fat. Season with salt and pepper.
c) Stir in the tomato puree, beef stock and Central American spice blend, water and sugar (see pantry for both amounts), then simmer to thicken, 2-3 mins.
d) Meanwhile, grate the cheese and drain the sweetcorn in a sieve.
a) Once cooked, add the sweetcorn to the beef and stir to combine.
b) Divide the beef between your tortilla cups and divide the cheese over the top.
c) Pop onto the top shelf of your oven until the cheese is golden and bubbling, 6-8 mins.
Enjoy!
