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Classic Beef Tacos

Classic Beef Tacos

with Restaurant-Style Salsa and Chipotle Lime Crema

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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.

Allergens:MilkWheat

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

Total Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Red Onion

1 unit

Roma Tomato

1 unit

Lime

¼ ounce

Cilantro

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Chipotle Powder

1.5 ounce

Tomato Paste

1 tablespoon

Southwest Spice Blend

10 ounce

Ground Beef

6 unit

Flour Tortillas

(ContainsWheat)

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate72 g
Sugar11 g
Dietary Fiber4 g
Protein38 g
Cholesterol135 mg
Sodium1120 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.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

While beef cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

6

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.