Nonna's Beef Tacos

Nonna's Beef Tacos

with Caramelised Onion & Creamy Pesto Dressing

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OK, we may be getting a little cheeky with this one, but we know Nonna is all about bringing people around the table to enjoy a meal of wonderful flavours. So when tender herby beef strips, creamy pesto and caramelised onion come together in DIY tacos, we think Nonna would approve.

Allergens:SulphitesGlutenMilkTree NutsEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

red onion

2 clove


1 head

cos lettuce

2 unit


2 packet

balsamic glaze


2 packet

beef strips

2 sachet

Italian herbs

12 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Eggs)

Not included in your delivery

olive oil

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2920 kJ
Fat31.1 g
of which saturates5.4 g
Carbohydrate58.4 g
of which sugars14.9 g
Protein42.3 g
Sodium798 mg
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Shred the cos lettuce. Finely chop the tomato.


In a medium frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic glaze and simmer until dark and slightly sticky, 3-5 minutes. Season with salt and pepper and remove from the heat.


While the onion is cooking, combine the garlic, beef strips and Italian herbs in a large bowl. Drizzle with olive oil and season with the salt and a pinch of pepper. Mix well.


In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to a medium bowl and repeat with remaining beef. TIP: Cooking the beef strips in batches on a high heat prevents the meat from stewing and ensures a tender result.


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


Take everything to the table. Build your tacos by spreading a layer of the creamy pesto dressing over a tortilla. Top with the cos lettuce, tomato, Italian beef and the caramelised onion.