HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Southwestern Beef Tacos
One-Pot Southwestern Beef Tacos

One-Pot Southwestern Beef Tacos

with Veggie Ribbon Slaw

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We’re big fans of adding extra crunch to tacos. In this recipe, we said goodbye to creamy cabbage and HELLO to veggie ribbon slaw. Whipped up with a peeler and a flick of the wrist, this is our new favorite way to adorn tacos, veggie bowls, pizza, oatmeal...you get the idea.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit


2 unit


2 unit


10 teaspoon

Red Wine Vinegar

2 tablespoon

Southwest Spice Blend

2 unit


4 tablespoon

Sour Cream


20 ounce

Ground Beef

2 teaspoon

Chili Powder

2 unit

Beef Stock Concentrate

12 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber4 g
Protein31 g
Cholesterol120 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Using same peeler, shave zucchini lengthwise into thin ribbons.


In a large bowl, combine carrot ribbons, zucchini ribbons, 2 TBSP vinegar (we sent more), and 1 TBSP olive oil. Season with salt, pepper, and 1 tsp Southwest Spice. Set aside to marinate, stirring occasionally, until ready to serve.


Zest limes until you have 2 tsp zest; quarter limes. In a small bowl, combine sour cream, juice from 4 lime wedges, and lime zest (to taste). Season with salt and pepper.


Heat a large drizzle of oil in a large pan over medium-high heat. Add beef, chili powder, scallion whites, remaining Southwest Spice, salt, and pepper. Cook, breaking meat up into pieces, until browned and cooked through, 6-8 minutes. Drain off any excess oil from pan. Add stock concentrates, ⅓ cup water, and 2 TBSP butter. Stir until thoroughly combined and butter has melted.


Wrap tortillas in damp paper towels and microwave on high until warmed through, 1-2 minutes.


Fill tortillas with beef and marinated veggies. Dollop with lime crema. Garnish with scallion greens. Serve with remaining lime wedges on the side for squeezing over.