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Mexican Spiced Beef Tortillas

Mexican Spiced Beef Tortillas

with zesty creme fraiche

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Bring a taste of Mexico to your table tonight with these simple to assemble meaty tortillas. The zesty creme fraiche topping is the perfect pairing for the lightly spiced bean, bell pepper and beef filling.

Tags:Egg FreeQuickFamily Friendly
Total Time25 minutes
Cooking Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

250 g

Beef Mince

1 piece

Bell Pepper

1 piece


1 pack

Red Kidney Beans

1 sachet

Mexican Style Spice Mix

1 sachet

Worcester Sauce


1 pack


1 sachet

Beef Stock

4 piece



½ piece


62.5 g

Creme Fraiche


Not included in your delivery

to taste


to taste


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)625 kcal
Energy (kJ)2614 kJ
Fat33.23 g
of which saturates16.75 g
Carbohydrate41.93 g
of which sugars13.78 g
Dietary Fiber11.12 g
Protein40.2 g
Cholesterol0 mg
Salt2.08 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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  • Preheat your oven to 220°C/200°C fan/gas mark 7. Place a pan on medium-high heat (no oil).
  • Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
  • Zest and chop half the lime into wedges (double for 4p).
  • Trim and thinly slice the scallion.
  • Drain and rinse the kidney beans.
  • Once the pan is hot, add the beef mince and fry until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.
  • Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper.
  • Add the pepper and Mexican style spice mix to the beef mince and fry for 1 min.
  • Mix in the Worcester sauce, passata, kidney beans and beef stock.
  • Using the back of a spoon, crush half the kidney beans once they're in the pan.
  • Bring to the boil, reduce heat to low-medium and simmer until thickened, 7-8 mins. Season to taste with salt and pepper. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
  • Pop half the tortillas (double for 4p) into the oven to warm, 1-2 mins.
  • Mix the lime zest into the creme fraiche.
  • Dish up the tortillas.
  • Top with a generous helping of the Mexican spiced beef mince.
  • Spoon on a dollop of creme zest and a sprinkling of the scallion.
  • Serve with lime wedges alongside.