Mexican Spiced Beef Tortillas
with zesty creme fraiche
Bring a taste of Mexico to your table tonight with these simple to assemble meaty tortillas. The zesty creme fraiche topping is the perfect pairing for the lightly spiced bean, bell pepper and beef filling.
Tags:
Egg Free
•Quick
•Family Friendly
Allergens:
Soya
•Wheat
•Milk
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Beef Mince
1 unit(s)
Bell Pepper
1 unit(s)
Scallion
1 pack(s)
Red Kidney Beans
1 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Worcester Sauce
(Contains Soya)
1 pack(s)
Passata
1 sachet(s)
Beef Stock
4 unit(s)
Tortilla
(Contains Wheat)
½ unit(s)
Lime
62.5 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kcal)777 kcal
Energy (kJ)3250 kJ
Fat37.48 g
of which saturates19.21 g
Carbohydrate66.03 g
of which sugars14.87 g
Dietary Fiber11.12 g
Protein44.55 g
Cholesterol0 mg
Salt3.03 g
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
•Zester
•Sieve
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Place a pan on medium-high heat (no oil).
- Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.
- Zest and chop half the lime into wedges (double for 4p).
- Trim and thinly slice the scallion.
- Drain and rinse the kidney beans.
2
- Once the pan is hot, add the beef mince and fry until browned, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw mince.
- Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper.
3
- Add the pepper and Mexican style spice mix to the beef mince and fry for 1 min.
- Mix in the Worcester sauce, passata, kidney beans and beef stock.
- Using the back of a spoon, crush half the kidney beans once they're in the pan.
- Bring to the boil, reduce heat to low-medium and simmer until thickened, 7-8 mins. Season to taste with salt and pepper. IMPORTANT: The mince is cooked when it is no longer pink in the middle.
4
- Pop half the tortillas (double for 4p) into the oven to warm, 1-2 mins.
5
- Add half the creme fraiche (double for 4p) to a small bowl.
- Stir in the lime zest.
6
- Dish up the tortillas.
- Top with a generous helping of the Mexican spiced beef mince.
- Spoon on a dollop of creme zest and a sprinkling of the scallion.
- Serve with lime wedges alongside.
