HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pan Beef & Charred Pepper Tacos
One-Pan Beef & Charred Pepper Tacos

One-Pan Beef & Charred Pepper Tacos

with Mango Salsa & Smoky Red Pepper 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 sweet and savory version that’s sure to satisfy. There’s saucy beef and charred bell pepper, plus a refreshing mango salsa and smoky red pepper crema, all piled into steamy-soft tortillas. It may be a weeknight, but these tacos will take your taste buds on an island vacation.

Tags:SpicyEasy Cleanup

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

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Green Bell Pepper

1 unit

Red Onion

1 unit

Roma Tomato

1 unit


4 ounce


10 ounce

Ground Beef

1 tablespoon

Blackening Spice

1 unit

Beef Stock Concentrate

4 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories810 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate77 g
Sugar19 g
Dietary Fiber4 g
Protein35 g
Cholesterol115 mg
Sodium1470 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
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Wash and dry produce. • Drain mango. Finely dice tomato. Halve, peel, and thinly slice half the onion; mince a few slices until you have 1 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 2 TBSP.) Zest and quarter lime (for 4, zest one lime and quarter both). Halve, core, and thinly slice bell pepper into strips.


• In a small bowl, combine mango, tomato, minced onion, lime zest, and juice from half the lime. Season with salt.


• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.


• Heat a drizzle of oil in same pan over medium-high heat. Add beef*, Blackening Spice, and a big pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings); bring to a simmer. • Return veggies to pan and stir until thoroughly combined. (TIP: Add a splash or two of water, if necessary, until mixture is saucy.) Taste and season with salt and pepper.


• Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.


• Divide tortillas between plates and fill with beef and veggie filling. Top with mango salsa and smoky red pepper crema. Serve with remaining lime wedges on the side.