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Nonna's Beef Tacos

Nonna's Beef Tacos

with Caramelised Onion & Creamy Pesto

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Okay, we might have been a bit cheeky with the recipe title, but we know Nonna is all about bringing people around the table to enjoy a good meal. So when tender herby beef strips, creamy pesto and caramelised onion come together in DIY tacos, we think Nonna would approve.

Allergens:MilkTree NutsEggGlutenSoy

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.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

onion

1 clove

garlic

½ head

cos lettuce

1 punnet

cherry/snacking tomatoes

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

1 packet

beef strips

1 sachet

garlic & herb seasoning

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3028 kJ
Fat33.8 g
of which saturates5.6 g
Carbohydrate54.4 g
of which sugars14.1 g
Protein45.3 g
Sodium922 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice onion. Finely chop garlic. Shred cos lettuce (see ingredients). Halve the cherry tomatoes.

2

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5-6 minutes. Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well, then cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

3

While onion is cooking, combine garlic & herb seasoning and a drizzle of olive oil in a medium bowl. Season, then add beef strips, tossing to coat.

4

Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a bowl.

TIP: Cooking the meat in batches over a high heat helps it stay tender.

5

Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

6

Bring everything to the table. Spread a layer of creamy pesto dressing over each tortilla. Top with a helping of cos lettuce, tomatoes and beef. Spoon over some caramelised onion to serve.