Get ready to spice up your mealtime with this Tex-Mex Beef Tacos with Baby Gem & Cheddar Cheese recipe. This dish is a vibrant blend of Texan and Mexican cuisines, offering a fiesta of flavours that will make your taste buds dance.
The beef is cooked to perfection, marinated in a blend of Tex-Mex spices that add a smoky, spicy kick. It is the packed into a soft, warm taco shell. Each bite of the beef is a burst of flavour, transporting you straight to the heart of Texas.
Adding a refreshing crunch to the tacos are crisp baby gem lettuce leaves. The lettuce provides a cool contrast to the warm, spicy beef, adding a layer of freshness that balances the robust flavours.
But the crowning glory of these tacos is the generous sprinkle of cheddar cheese. The cheese melts over the warm beef, adding a creamy, tangy note that complements the spicy flavours. It’s a match made in culinary heaven.
This Tex-Mex Beef Tacos with Baby Gem & Cheddar Cheese recipe is not just a meal, it’s an experience. From the first bite to the last, it’s a journey of flavours and textures that will leave you craving more. Whether you’re hosting a taco night or looking for a fun family dinner, this recipe is a guaranteed crowd-pleaser.
Before you get started make sure you wash the veggies and gather the necessary cooking tools, including a grater, garlic press, zester, colander, a salad bowl, frying pan, measuring jug and a baking tray.
Tex-Mex Beef Tacos with Baby Gem & Cheddar Cheese
- 60g Mature Cheddar Cheese
- 1 Baby Gem Lettuce
- 1 Carton of Red Kidney Beans
- 30g Tomato Puree
- 1 Beef Stock Powder
- 1 Garlic Clove
- ½ Lime
- 240g Beef Mince
- 1 Cajun Spice Mix
- 6 Plain Taco Tortillas
- 1tbsp Olive Oil for the Dressing
- 75ml for the Beef
- ¼ tsp of Sugar
Step 1: Prepare Your Ingredients
Preheat your oven to 200°C. Grate the cheddar cheese. Peel and grate the garlic (or use a garlic press). Trim the root from the baby gem lettuce, halve it lengthways, and then thinly slice. Zest and halve the lime. Drain and rinse the kidney beans in a colander. Place half of the kidney beans in a bowl and mash them with a fork until they’re broken up.
Step 2: Cook the Mince
Heat a frying pan over medium-high heat (no oil is needed). Once the pan is hot, add the beef mince and cook until it’s browned, about 5-6 minutes. Use a wooden spoon to break up the mince as it cooks. Drain any excess fat.
Step 3: Add the Seasoning
Reduce the heat to medium and add the garlic, tomato puree, and cajun spice to the beef. If you prefer less heat, add less spice. Stir to combine, then cook until the mixture is fragrant, about 1-2 minutes.
Step 4: Incorporate the Beans
Pour in the required amount of water and add the beef stock powder. Add both the whole and mashed kidney beans. Stir until everything is evenly mixed and the sauce thickens. Season with salt and pepper.
TIP: If the mixture seems dry, add a splash more water.
Step 5: Prepare the Salad
In a medium bowl, combine the olive oil and sugar (see ingredients for the amounts you need). Season with salt and pepper and squeeze in the lime juice. Mix until well combined. Add the lettuce to the dressing and toss to coat. Meanwhile, warm the tacos on the top shelf of your oven for 2-3 minutes.
Step 6: Plate and Serve
Taste the beef mixture and add salt and pepper if needed. Serve the tacos with a spoonful of beef on top, sprinkled with cheese and lime zest. Add the dressed lettuce to the tacos as well. Enjoy your meal!