with Garlic Aioli
We’re gaining a bit of a reputation for putting a spin on taco night, but sometimes classic is best, and this dish is just that. Tonights soft, warm tortillas are cradling a timeless combo of beef mince, Cheddar cheese and a fresh, crunchy salad.
Allergens
Tags
Mixed Salad Leaves
1 packet
Tomato
1
Beef mince
250 g
Shredded Cheddar Cheese
1 packet
Mini Flour Tortillas
6
Mexican Fiesta spice blend
1 sachet
Carrot
1
Garlic aioli
1 packet
Mild Chipotle Sauce
1 packet
White wine vinegar
1 drizzle
Olive oil
1 drizzle
Butter
20 g
• Grate carrot. Cut tomato into thin wedges.
• Heat a large frying pan over high heat.
• Cook beef mince (no need for oil!) and Mexican fiesta spice blend, breaking up with a spoon, until just browned, 3-4 minutes.
• Remove from heat and stir in mild chipotle sauce and the butter.
• In a large bowl, combine mixed salad leaves, tomato, carrot and a drizzle of white wine vinegar and olive oil. Season to taste.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Spread tortillas with garlic aioli, then fill with salad, spicy chipotle beef and shredded Cheddar cheese. Enjoy!
871
kcal
Calories
3640
kJ
Energy (kJ)
55.4
g
Fat
23.2
g
of which saturates
44.4
g
Carbohydrate
8
g
of which sugars
8.5
g
Dietary Fibre
42.4
g
Protein
50.8
mg
Cholesterol
1530
mg
Sodium
