Hard Shell Beef Tacos
with sour cream & salsa
Hard or soft shell? Traditional Mexican tacos use soft tortillas, but the crunchy hard shell was popularized in the U.S. in the 20th century – making tacos easier to mass-produce and eat on the 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
3 piece
Taco shells
100 g
Seasoned beef mince
(May be present: Ei, Mosterd, Selderij, Soja, Gluten, Tarwe)
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
1 piece
Roma tomato
½ sachet(s)
Mexican-style spices
½ pack
Red kidney beans
½ piece
Bell pepper
40 g
Chopped red onion
½ sachet(s)
Sweet chili sauce
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Cut the bell pepper into strips.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the mince with the bell pepper, the Mexican-style spices* and half of the onion for 4 minutes, separating the mince as you do so.
*Take care, this ingredient is spicy! Use as preferred.
- Drain the beans, then add them to the pan and fry for 2 more minutes.
- Meanwhile, transfer the taco shells to a parchment-lined baking sheet.
- Heat in the oven for 5 minutes.
- Dice the tomato.
- In a salad bowl, combine the tomato and white wine vinegar with the rest of the onion. Season to taste with salt and pepper.
Did you know... tomatoes are a good source of the antioxidant lycopene. Antioxidants protect our cells and organs against free radicals, which are harmful substances produced by UV radiation and air pollution.
- Stuff the taco shells with the filling.
- Garnish with the salsa and the sour cream.
- Drizzle with the sweet chili sauce to finish.
