with Tomato Salsa, Baby Leaves and Soured Cream
Super speedy, these Super Quick Tex-Mex Style Beef Tacos take only 15 minutes to make. Pile your tortillas with salad, spiced beef, a quick salsa and soured cream.
Allergens
Utensils
Tags
British Beef Mince
240 grams
Central American Style Spice Mix
1 sachet(s)
Tomato Puree
30 grams
Chicken Stock Paste
10 grams
Medium Tomato
1 unit(s)
Red Wine Vinegar
12 milliliter(s)
Plain Taco Tortillas
6 unit(s)
Baby Leaf Mix
50 grams
Soured Cream
75 grams
Sugar for the Sauce
0.5 tsp
Water for the Sauce
75 milliliter(s)
Sugar for the Dressing
0.5 tsp
Olive Oil for the Dressing
1 tbsp
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the mince, 5-6 mins.
- Break it up 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.
- Next, add the Central American style spice mix and tomato puree. Stir-fry, 1 min.
- Stir in the chicken stock paste, sugar and water (see pantry for both).
- Lower the heat and simmer, 1-2 mins.
- Taste and season with salt and pepper if needed.
- Meanwhile, cut the tomato into small pieces.
- In a bowl, combine the red wine vinegar, sugar and olive oil (see pantry for both).
- Season with salt and pepper.
- Add the tomato chunks and mix well.
- Microwave the tortillas (3 per person) for 850W: 50 secs / 750W: 1 min.
- If you don't have a microwave, just enjoy them cold.
- Lay the tortillas on your plates. Pile with the salad, mince and salsa - as much as you'd like.
- Finish with a dollop of soured cream. TIP: Eat your tacos by hand - get stuck in!
Enjoy!
2890
kJ
Energy (kJ)
691
kcal
Energy (kcal)
32.9
g
Fat
12.5
g
of which saturates
61.1
g
Carbohydrate
9.8
g
of which sugars
5.4
g
Dietary Fibre
37.4
g
Protein
2.58
g
Salt
with Bell Pepper, Baby Leaves and Soured Cream
with Tomatoes, Baby Leaves and Soured Cream
with Bell Pepper, Baby Leaves and Soured Cream
with Bell Pepper, Baby Leaves and Soured Cream
