One-Pan Beef & Green Pepper Tacos

Name: One-Pan Beef & Green Pepper Tacos with Kiwi Salsa & Lime Crema
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Lime; 1 unit Roma Tomato; 1 unit Kiwi; 1 unit Red Onion; ¼ ounce Cilantro; 1 unit Long Green Pepper; 4 tablespoon Sour Cream; 1 tablespoon Southwest Spice Blend; 10 ounce Ground Beef; 1 unit Chicken Stock Concentrate; 1.5 ounce Tomato Paste; 6 unit Flour Tortillas; 4 teaspoon Cooking Oil; Salt; Pepper

with Kiwi Salsa & Lime Crema

Sara HeilmanPublished on May 24, 2022

Get Free Steak + 10 Free Meals

Shake up taco night with an unexpected topping: kiwi salsa. The fruity condiment adds sweet, tangy contrast to savory, Southwest-spiced ground pork and spicy sautéed poblano. A drizzle of lime crema makes a bright, creamy finishing touch. Taco ’bout a dream come true!

Tags:

Easy Cleanup

Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Lime

1 unit

Roma Tomato

1 unit

Kiwi

1 unit

Red Onion

¼ ounce

Cilantro

1 unit

Long Green Pepper

4 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Southwest Spice Blend

10 ounce

Ground Beef

1 unit

Chicken Stock Concentrate

1.5 ounce

Tomato Paste

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

4 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories890 kcal

Fat48 g

Saturated Fat18 g

Carbohydrate84 g

Sugar15 g

Dietary Fiber5 g

Protein38 g

Cholesterol120 mg

Sodium1180 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

•Peeler

•Small Bowl

•Medium Bowl

•Large Pan

•Paper Towel

Instructions

• Wash and dry produce. • Quarter lime. Finely dice tomato. Peel and finely dice kiwi. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Roughly chop cilantro. Core, deseed, and finely chop green pepper.

• In a small bowl, combine sour cream with a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a medium bowl, toss together tomato, kiwi, minced onion, half the cilantro, and a squeeze of lime juice. Season with salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, green pepper, and half the Southwest Spice Blend (you’ll use the rest in the next step). Cook, stirring occasionally, until softened and lightly charred, 3-4 minutes.

• Add a large drizzle of oil, pork, and remaining Southwest Spice Blend to pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt and pepper. • Reduce heat under pan to medium low. TIP: If there’s excess grease in your pan, carefully pour it out.

Swap in beef or chicken for pork (no need to break up chicken into pieces!).

• Stir in stock concentrate, tomato paste, and 1⁄4 cup water (1∕3 cup for 4 servings). Cook, stirring, until everything is coated in a thick sauce, 1-2 minutes. Season with salt and pepper.

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, salsa, and crema. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.