Mexican Spiced Beef Tortillas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican Spiced Beef Tortillas

Mexican Spiced Beef Tortillas

with zesty creme fraiche

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:
Quick
Family Friendly
Allergens:
Soya
Wheat
Milk
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

250 grams

Beef Mince

1 unit(s)

Bell Pepper

2 unit(s)

Scallion

1 pack(s)

Red Kidney Beans

2 sachet(s)

Mexican Style Spice Mix

1 sachet(s)

Worcester Sauce

(Contains Soya)

1 pack(s)

Passata

1 sachet(s)

Beef Stock

8 unit(s)

Tortilla

(Contains Wheat)

½ unit(s)

Lime

65 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)4061 kJ
Energy (kcal)971 kcal
Fat37.4 g
of which saturates19 g
Carbohydrate100.4 g
of which sugars21.5 g
Dietary Fiber13.9 g
Protein48.5 g
Cholesterol0 mg
Salt5.31 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Zester
Sieve

Instructions

Prep the Veg
1
  • Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
  • Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
  • Zest half the lime (double for 4p). Chop into 4 wedges.
  • Trim and thinly slice the scallion.
  • Drain and rinse the kidney beans.

TIP: If you want to avoid turning on the oven you can dry-fry the tortillas in a pan instead.

Cook the Beef
2
  • Place a pan over medium-high heat (without oil).
  • Once the pan is hot, fry the beef mince until browned, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw mince.
  • Use a spoon to break it up as it cooks. Season with salt and pepper.
Simmer the Sauce
3
  • Add the pepper and Mexican spice mix to the pan and fry for 1 min.
  • Mix in the Worcester sauce, passata, beans and stock powder.
  • Using the back of a spoon, crush half the beans.
  • Bring to the boil, reduce heat to medium-low and simmer until thickened, 7-8 mins. Season to taste with salt and pepper. IMPORTANT: Mince is cooked when no longer pink in the middle.

TIP: Add a splash of water if the sauce becomes too dry.

Warm the Tortillas
4
  • Pop the tortillas into the oven to warm, 1-2 mins.
Make the Creme Zest
5
  • Add the creme fraiche to a small bowl.
  • Stir in the lime zest.
Garnish and Serve
6
  • Plate up the warmed tortillas.
  • Top each with a generous helping of the Mexican spiced beef mince.
  • Spoon over a dollop of creme zest and a sprinkling of scallion.
  • Serve with lime wedges alongside for squeezing over.