One-Pan Beef & Pork Tacos
with Cheddar, Creamy Slaw & Tomato Salsa- Eggs
- Soy
- Gluten(Wheat)
- Milk
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!
Ingredients
1 tin
sweetcorn
1
tomato
1 sprig
spring onion
1 packet
beef & pork mince
1 bag
Slaw Mix
1 packet
garlic aioli
(Contains: Eggs, Soy; )
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
parsley
1 sachet
Tex-Mex spice blend
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Drain the 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.
• Top each tortilla with creamy slaw, Tex-Mex beef and pork, tomato salsa and shredded Cheddar cheese. • Tear over parsley to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
