Mexican Beef Tacos
with Cheddar Cheese & Sour Cream
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Soy
We think the trick to a really amazing beef taco is a little extra TLC when preparing the mince. The added richness from the tomato paste and stock is well worth the extra effort, we promise!
Ingredients
1 unit
carrot
2 clove
garlic
1 head
cos lettuce
1 unit
cucumber
1 block
Cheddar cheese
(Contains: Milk;)
1 packet
beef mince
4 sachet
taco spice blend
(May be present: Gluten.)
1 sachet
tomato paste
1.5 cube
beef stock
1 bunch
coriander
1 tub
sour cream
(Contains: Milk;)
12 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
olive oil
½ cup
water
¼ tsp
salt
Utensils
Cooking Steps
Grate the carrot (unpeeled). Peel and crush the garlic. Finely chop the cos lettuce. Dice the cucumber. Grate the Cheddar cheese. TIP: Drizzle the grater with a little olive oil before using to stop the cheese sticking to the grater. Finely chop the coriander leaves.
Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook for 4 minutes, breaking up with a wooden spoon, until browned. Add the carrot and cook for 2 minutes, or until slightly softened. Add the garlic and taco spice blend and cook for 1 minute, or until fragrant.
Add the tomato paste and water (check the ingredients list for the amount) to the beef mince and crumble in the beef stock cube. Simmer for 2 minutes, or until thickened. Season with the salt (use suggested amount) and a pinch of pepper. Reduce the heat to low and continue to simmer until ready to serve.
While the mince is cooking, combine the sour cream and a pinch of salt and pepper in a medium bowl. Mix together and set aside.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10-20 seconds, or until warmed through.
Divide the tortillas between plates and top with the beef mince, Cheddar cheese, cos lettuce and cucumber. Add a dollop of seasoned sour cream and sprinkle over the coriander.
