Bold ‘n’ Beefy Tacos
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Bold ‘n’ Beefy Tacos

Bold ‘n’ Beefy Tacos

with Tangy Slaw, Pico, & Guacamole Cream

The week just isn’t complete without taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a Tex-Mex-style taco that’s sure to satisfy. There’s beef and onion simmered in a bold and savory sauce, tangy cabbage slaw, fresh pico de gallo, and guacamole cream all piled into steamy-soft tortillas. Taco’bout a killer meal.


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

Total Time30 minutes
Prep Time


serving amount

10 ounce

Ground Beef

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(Contains Soy, Wheat)

4 tablespoon


1 unit

Roma Tomato

4 ounce

Coleslaw Mix

1 unit

Yellow Onion

1 unit


¼ ounce


2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

1 teaspoon





Nutrition Values

/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate72 g
Sugar12 g
Dietary Fiber6 g
Protein34 g
Cholesterol110 mg
Sodium1930 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.


Medium Bowl
Large Pan
Paper Towel



Wash and dry all produce. Halve, peel, and finely dice onion. Finely dice tomato. Finely chop cilantro leaves and stems. Zest and quarter lime.

Make Slaw

Squeeze juice from 3 lime wedges (6 wedges for 4 servings) into a medium bowl. Add a drizzle of olive oil and 1 tsp sugar (2 tsp for 4); stir to combine. Add coleslaw and season with salt and pepper. Toss to coat. Set aside, tossing occasionally, until ready to serve.

Make Guacamole Cream and Pico

In a second medium bowl, combine guacamole and sour cream. Stir in half the tomato, half the cilantro, and a pinch of onion (taste and add more from there if desired; you’ll use more later). Season with salt and pepper; stir to combine. In a third medium bowl, combine remaining tomato and cilantro with lime zest, juice from remaining lime, and a bit of remaining onion to taste (save the rest for the filling in step 4). Season with salt and pepper.

Cook Beef and Onion

Heat a large drizzle of oil in a large pan over medium-high heat. Add beef and remaining onion; cook, breaking meat up into pieces, until beef is browned and cooked through and onion is softened, 5-7 minutes. Turn off heat; transfer mixture to a paper-towel-lined plate. Wash out pan.

Make Filling

Heat same pan over medium heat. Add Tex-Mex paste and ¼ cup water (⅓ cup for 4 servings); stir to combine. Return beef and onion to pan. Cook until coated, 2-3 minutes. Taste and season with salt and pepper. Remove pan from heat.

Finish and Serve

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Divide beef filling between tortillas. Top with slaw, guacamole cream, and pico. Serve.