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Mexican Recipes
Street Food-Style Tex-Mex Beef Tacos

Street Food-Style Tex-Mex Beef Tacos

with Cheddar Cheese

Rapid
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3.4 / 4 Ratingout of 895 ratings
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The ultimate in one-handed summertime food! These tacos, with rich spiced beef mince, parsley-yoghurt and Cheddar are best enjoyed sans plate and cutlery, and with a sprinkling of sunshine. Enjoy!

Allergens:MilkGluten
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

carrot

2 clove

garlic

1 bunch

parsley

1 bag

cos lettuce

1 block

Cheddar cheese

(ContainsMilk)

1 unit

long red chilli

1 packet

beef mince

2 sachet

taco spice blend

(May be presentGluten)

1 sachet

tomato paste

1 cube

beef stock

1 tub

Greek yoghurt

(ContainsMilk)

6 unit

mini flour tortillas

(ContainsGluten)

Not included in your delivery

olive oil

½ cup

water

2 tsp

white wine vinegar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2940 kJ
Fat29.1 g
of which saturates11.8 g
Carbohydrate58.7 g
of which sugars14.1 g
Protein45.1 g
Sodium1240 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Large Pan
Spoon
Lid
Plate
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

Grate the carrot (unpeeled). TIP: Keep the skin on the carrot to retain its nutrients. Peel and crush the garlic. Pick and finely chop the parsley leaves (reserve a few leaves for garnish). Finely chop the cos lettuce leaves. Grate the Cheddar cheese. Finely slice the long red chilli (if using).

Cook the Tex-Mex beef
Cook the Tex-Mex beef
2

Heat a drizzle of olive oil in a large frying pan over a high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until just 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.

Make it saucy
Make it saucy
3

Add the tomato paste and water (check ingredients list for the amount) to the beef mince and crumble in the beef stock cube. Stir to dissolve the stock cube and simmer for 2 minutes, or until thickened. Reduce the heat to low. Season to taste with a pinch of salt and pepper and cover to keep warm until ready to serve.

Make the parsley yoghurt
Make the parsley yoghurt
4

In a medium bowl, combine the parsley, Greek yoghurt and a dash of water (1 tbs for 2 people/ 2 tbs for 4 people). Season to taste with a pinch of salt and pepper and mix well.

In a second medium bowl, combine the white wine vinegar, honey and olive oil (2 tsp for 2 people/ 1 tbs for 4 people). Add 1/2 of the cos lettuce and toss to coat. TIP: Add the lettuce to the dressing just before serving to avoid soggy leaves.

Heat the tortillas
Heat the tortillas
5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

Serve up
Serve up
6

Fill the tortillas with the undressed cos lettuce, the Tex-Mex beef, Cheddar cheese and a drizzle of parsley yoghurt. Divide the tacos between plates and garnish with the reserved parsley leaves and long red chilli (if using). TIP: Some like it hot but if you don’t, just hold back on the chilli. Serve the lettuce salad on the side.