Tex-Mex Lean Beef Tacos
with carrot slaw and roasted pepper4.5(4)
Calories
:
751 kcalProtein
:
41.1g proteinDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Sulphites
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Chipotle Paste
40 grams
Salad Leaves
2 sachet(s)
Mexican Style Spice Mix
8 unit(s)
Tortilla
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
240 grams
Irish Lean Beef Mince
1 tin(s)
Tomato Paste
1 unit(s)
Onion
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3141 kJ
Energy (kcal)751 kcal
Fat31.8 g
of which saturates8.9 g
Carbohydrate75.6 g
of which sugars21 g
Dietary Fiber6.4 g
Protein41.1 g
Salt3.9 g
Potassium365.4 mg
Calcium23.7 mg
Iron0.6 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Trim the carrot, then coarsely grate (no need to peel).
- Pop the pepper onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 10-12 mins.
2
- Meanwhile, halve, peel and thinly slice the onion.
- Place a pan over medium-high heat (without oil).
- Once hot, add the onion and mince and fry until cooked through, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break the mince up as it cooks. Season with salt and pepper.
3
- Add tomato paste, 25ml water (per 2P), Mexican spice mix and chipotle paste to the pan and cook for 2-3 mins. Season to taste with salt, pepper and sugar.
- To make the slaw, mix the grated carrot with the aioli.
- Pop the tortillas into the oven to warm, 1-2 mins.
- In a separate bowl for the salad, mix the vinegar with 1 tbsp oil (per 2P).
- Just before serving, toss the salad leaves through the dressing and season with salt and pepper.
4
- Serve the carrot slaw, spiced mince, dressed salad leaves, tortillas and roasted peppers in separate dishes.
- Allow everyone to assemble their own chipotle tacos at the table.
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