Easy Cheesy Beef & Pork Tacos
with Slaw & Cherry 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
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
250 g
Beef & Pork Mince
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Slaw Mix
1 packet
Parsley
1
Spring Onion
1 packet
Snacking Tomatoes
1 packet
Sour Cream
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Cooking Steps
• Drain sweetcorn. Quarter cherry tomatoes. 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 cherry tomatoes, 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 a drizzle of white wine vinegar in a second medium bowl. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. Little cooks: Take the lead by tossing the slaw!
• Top each tortilla with slaw, beef and pork, cherry tomato salsa and shredded Cheddar cheese. Dollop with sour cream to serve. Enjoy! Little cooks: Have fun assembling the tacos!
