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Mexican Spiced Beef Tortillas

Mexican Spiced Beef Tortillas

with kidney beans and zesty sour cream
4.5(816)
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
992 kcal
Protein
: 
47.6g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Soya
  • Mustard
  • May contain traces of allergens
Serving amount

240 grams

Irish Beef Mince

1 unit(s)

Bell Pepper

½ bunch(es)

Scallion

1 pack(s)

Red Kidney Beans

2 sachet(s)

Mexican Style Spice Mix

1 pack(s)

Passata

1 sachet(s)

Beef Stock

8 unit(s)

Tortilla

(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)

½ unit(s)

Lime

1 sachet(s)

Chipotle Paste

65 grams

Sour Cream

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)4151 kJ
Energy (kcal)992 kcal
Fat37.8 g
of which saturates13.9 g
Carbohydrate78 g
of which sugars20.5 g
Dietary Fiber20.9 g
Protein47.6 g
Salt4.7 g
Potassium346.4 mg
Calcium23 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Zester
•Sieve

Cooking steps

PDF
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 a lime (per 2P). Chop into four 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 Mince
2
  • Place a pan over medium-high heat (without oil).
  • Once the pan is hot, fry the 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 bell pepper and Mexican spice mix to the pan and fry for 1 min.
  • Mix in the passata, beans and stock.
  • 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.
  • Once simmered, stir through the chipotle paste.

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 Zesty Sour Cream
5
  • Add the sour cream and lime zest to a small bowl.
  • Season with salt and pepper.
  • Stir to combine.
Garnish and Serve
6
  • Serve warmed tortillas, Mexican spiced mince, zesty sour cream and scallion separately.
  • Allow everyone to assemble their own at the table.
  • Serve with lime wedges alongside for squeezing over.
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Explore Similar Recipes

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