Tex-Mex Style Beef Mince Tacos
with Tomato Salsa, Baby Gem and Soured Cream
Looking for a quick and tasty midweek dinner option? Try cooking up our Tex-Mex Style Beef Mince Tacos in just 20 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
240
British Beef Mince
1
Garlic Clove
1
Central American Style Spice Mix
30
Tomato Puree
10
Chicken Stock Paste
1
Baby Gem Lettuce
12
Red Wine Vinegar
(Contains Sulphites)
1
Medium Tomato
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
75
Soured Cream
(Contains Milk)
Not included in your delivery
75
Water for the Sauce
½
Sugar for the Dressing
1
Olive Oil for the Dressing
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) Heat a medium frying pan on medium-high heat (no oil). Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Season with salt and pepper.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Add the garlic, Central American style spice mix (add less if you'd prefer things milder) and tomato puree to the mince. Stir-fry for 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Lower the heat and simmer until thickened, 1-2 mins.
d) Once thickened, taste and season with salt and pepper if needed.
a) Trim the baby gem, halve lengthways, then thinly slice.
b) Chop the tomato into small pieces.
a) Put the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts) into a medium bowl.
b) Season with salt and pepper and mix together.
c) Add the tomato chunks to the dressing. Mix together and set aside.
a) Just before you're ready to serve, pile the tortillas 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.
a) When everything's ready, lay the tortillas onto your serving plates (3 per person).
b) To make your tacos, top with the baby gem, spoonfuls of spicy mince and tomato salsa - as much as you'd like.
c) Finish with a dollop of soured cream. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
