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Spicy Beef Mexican Tacos

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Instructions

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Slice the Bell Pepper into strips, slice the Baby Gem Lettuce, prep the Garlic Clove (chop, grate, press) and chop the Chilli into small pieces. In a bowl mix 1 tbsp of olive oil, the Rice Vinegar and Sugar. Season with salt and pepper and mix. Add the Baby Gem Lettuce and toss to coat. Leave to one side for later.
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Chuck the Beef Mince into a hot pan and cook for 5 minutes. Break it up as it cooks. Add the slices of Bell Pepper and season with salt and pepper. Cook for a further 5 minutes. Drain any excess fat from the pan before the next step.
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Once the Beef Mince is browned and the Bell Pepper is soft stir in the Garlic Clove and cook for a minute. Next add the Chopped Tomatoes , Water, Mexican Spices and Beef Stock. Mix well and bring the heat up. Stirring regularly.
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Drain and rinse the Kidney Beans and add to the pan. Mix the Kidney Beans in well and then simmer the sauce until it thickens.
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Heat the Plain Tortilla Wrap how you wish. Either space out on a plate and ping in the microwave for 50 seconds or place on a baking tray and stick them on the middle shelf of the over for a couple of minutes.
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Put the Plain Tortilla Wrap on your plate (you could add a little mayo or sour cream on them at this point if you wanted). Top them with the Beef Mince and Baby Gem Lettuce and season with salt and pepper. Eat and enjoy!