Easy Cheesy Beef & Pork Tacos
with Creamy Slaw & Tomato Salsa
It’s double or nothing with these tacos. There’s both beef and pork mince, two delicious flavours of Tex-Mex and Cheddar cheese working together and double the fun with veggies like sweetcorn and slaw. More is sometimes the way to go!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ tin
Sweetcorn
1
Tomato
1 sprig
Spring Onion
1 packet
beef & pork mince
1 sachet
Tex-Mex spice blend
1 packet
Slaw Mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
parsley
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn. • Roughly chop tomato. • Thinly slice spring onion. • Heat a large frying pan over high heat. Cook sweetcorn until lightly charred, 5-6 minutes. • Transfer corn to a medium bowl. Add tomato, spring onion and a drizzle of white wine vinegar and olive oil. Season to taste and set aside.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook beef & pork mince and Tex-Mex spice blend, breaking up with a spoon, until just browned, 4-5 minutes.
• Meanwhile, combine slaw mix and garlic aioli in a second medium bowl. Season to taste. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Take the lead by tossing the slaw!
• Top each tortilla with creamy slaw, beef and pork mince, tomato salsa and shredded Cheddar cheese. • Tear over parsley to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
