HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNonna's Beef Tacos
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.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 unit


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


1 packet

creamy pesto dressing


Not included in your delivery

olive oil

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2920 kJ
Fat31.1 g
of which saturates5.4 g
Carbohydrate58.4 g
of which sugars14.9 g
Dietary Fibre0 g
Protein42.3 g
Cholesterol0 mg
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.