with Mango Yoghurt and Baby Leaf Salad
Looking for a super quick and tasty midweek dinner option? Try cooking up our Indian Spiced Beef and Pepper Tacos in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Green Pepper
1 unit(s)
British Beef Mince
240 grams
Greek Style Natural Yoghurt
75 grams
Mango Chutney
40 grams
Sliced Carrot and Cabbage Mix
120 grams
Korma Curry Paste
50 grams
Plain Taco Tortillas
6 unit(s)
Baby Leaf Mix
20 grams
- Chop the pepper into 1-2cm chunks.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the beef mince and pepper until browned, 5-6 mins.
- Break up the mince as it cooks. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, in a bowl, mix together the yoghurt and mango chutney. Stir through the coleslaw mix and season with salt and pepper. Set aside.
- Once the beef has browned, drain the fat. Season with salt and pepper.
- Next, stir in the korma curry paste.
- Fry, 2 mins, then remove from heat. TIP: Add a splash of water if it looks a little thick.
- Meanwhile, microwave the tortillas for 850W: 50 secs / 750W: 1 min.
- If you don't have a microwave, just enjoy them cold.
- Lay the tortillas on your plates (3 per person).
- Top with the spiced beef, baby leaves and a spoonful of slaw. TIP: Eat your tacos by hand - get stuck in!
- Enjoy!
3159
kJ
Energy (kJ)
755
kcal
Energy (kcal)
32.3
g
Fat
13.4
g
of which saturates
77.1
g
Carbohydrate
23.9
g
of which sugars
38
g
Protein
3.01
g
Salt
with Mango Chutney Yoghurt Slaw and Baby Leaf Salad
with Mango Chutney Yoghurt Slaw and Baby Leaf Salad
