Mexican Style Spiced Chilli in a Bun
with Cheese and Slaw
Looking for a super quick and tasty midweek dinner option? Try cooking up our Mexican Style Spiced Chilli in a Bun in just 15 minutes for a delicious and speedy meal.
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
240 grams
British Pork Mince
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 sachet(s)
Mexican Style Spice Mix
30 grams
Tomato Puree
10 grams
Chicken Stock Paste
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
120 grams
Coleslaw Mix
20 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Heat in a frying pan on medium-high heat (no oil).
- Once hot, fry the pork mince, 5-6 mins.
- Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, grate the cheese.
- Add the Mexican style spice mix, tomato puree, chicken stock paste, sugar and water (see pantry) to the mince.
- Bring to the boil, then simmer, 2-3 mins.
- Meanwhile, slice the buns top down through the middle (but not all the way through).
- In a bowl, combine the coleslaw, baby leaves and mayo.
- Season with salt and pepper. TIP: Don't add the leaves too early or they'll go soggy!
- Transfer the hot dog buns to your plates.
- Fill with the mince. Sprinkle over the cheese.
- Serve the baby leaf slaw alongside.
Enjoy!
