Classic Tex-Mex Beef Tacos
with Sour Cream & Cheese
Time for Throwback Taco Thursday! Or Tuesday, or any day really! These taste just like the classic tacos of the past, just with soft flour tortillas for a twist.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 4 people
/ Serving 4 people
2 unit
tomato
1 bunch
coriander
1 unit
brown onion
3 clove
garlic
1 bag
cos lettuce
1 unit
carrot
1 packet
beef mince
2 sachet
Tex-Mex spice blend
(May be present Gluten)1 sachet
tomato paste
12 unit
mini flour tortillas
(ContainsGluten, SoyMay be present Milk, Soy)1 tub
sour cream
(ContainsMilk)1 packet
shredded Cheddar cheese
(ContainsMilk)Not included in your delivery
olive oil
½ tsp
salt
½ cup
water
Finely chop the tomatoes. Roughly chop the coriander. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Grate the carrot (unpeeled).
In a medium bowl, combine the tomato and coriander. Season with salt and pepper, drizzle with olive oil and toss to combine.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and carrot and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes or until browned
Reduce the heat to medium and add the Tex-Mex spice blend, salt and tomato paste to the beef and cook, stirring, for 1-2 minutes, or until fragrant. Add the water and simmer for 2 minutes or until thickened.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
Take everything to the table. Build your tacos by spreading a layer of sour cream on the base of a tortilla. Top with the cos lettuce, Tex-Mex beef, shredded Cheddar cheese and tomato salsa.