500g pack Severn Vale Beef Mince
500g jar Fiesta Chilli Cooking Sauce
2 Red Onions
1 Green Pepper
1 Red Pepper
1 pack 8 Sunnyhills Tortilla Wraps
300g jar Snackrite Tomato Salsa
170g tub The Deli Sour Cream and Chive Dip
2 Ripe Avocados
Juice 1 Lime
85g The Deli Onion/Garlic and Herb Dip
100g The Cheese Emporium Grated Cheddar Cheese
A little Solesta Olive Oil
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Preheat the oven to 160�C/320�F/Gas Mark 3.
Brown the mince in a little oil in a large saucepan, add the cooking sauce and cook uncovered for 15 mins, stirring as you cook.
Meanwhile, peel the onions, cut into halves and slice into medium slices.
Chop the peppers into halves, discard the seeds and white pith and slice the same as the onions.
Add the peppers and onions to the mince and cook stirring for another 10 mins, watch that the mixture doesn�t burn - you want it to be quite dry.
When cooked keep warm in the oven.
Put the tortilla wraps in the oven to warm through as per pack instructions.
To make the guacamole - cut the avocadoes in half, remove the stone and with a fork mash them in a bowl with the lime juice and the onion, garlic and herb dip.
Serve the mince in a bowl alongside bowls of salsa, grated cheese, guacamole, and sour cream for people to make up their own fajitas with the warmed wraps.
If you want hotter fajitas, then add 1 x teaspoon Stonemills chilli powder to the mince whilst cooking.