Classic Beef Tacos
with Restaurant-Style Salsa and Chipotle Lime Crema
- Milk
- Wheat
- Soy
The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a deliciously classic taco that’s sure to satisfy. Basically, it’s what you picture when you hear (see: dream about) “tacos for dinner.” There’s spiced beef and onion, fresh tomato salsa, chipotle lime crema, and Monterey Jack all piled into steamy-soft tortillas. Taco’bout a killer meal.
Ingredients
1 unit
Red Onion
1 teaspoon
Chipotle Powder
1 unit
Tomato Paste
4 tablespoon
Sour Cream
10 ounce
Ground Beef
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Dice tomato. Roughly chop cilantro leaves and stems. Quarter lime.
In a small bowl, combine tomato, minced onion, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper. In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chipotle powder to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Season with salt and pepper.
Add beef to pan with onion; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (TIP: If there’s excess grease in your pan, carefully pour it out.) Add tomato paste, Southwest Spice, and ¼ cup water (⅓ cup for 4 servings). Cook, scraping up any browned bits from bottom of pan, until mixture is thickened and saucy, 1-2 minutes. Season with salt and pepper. If you like things spicy, stir in a pinch of remaining chipotle powder.
While beef cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide beef filling between tortillas. Sprinkle with Monterey Jack and top with salsa, crema, and remaining cilantro. Serve with remaining lime wedges on the side.
