One-Pan Queso Blanco Beef Tacos
with Tomato & Pickled Cabbage
- Milk
- Soy
- Wheat
Zesty, cheesy tacos in just one pan! Ground beef simmers with scallion whites and juicy tomato for a saucy filling, while lime-pickled cabbage adds a crisp, tangy crunch. Pile it all into warm tortillas, drizzle with melty queso blanco, and finish with scallion greens and a squeeze of lime for a weeknight fiesta.
Ingredients
2 unit
Scallions
1 unit
Tomato
1 unit
Lime
1 tablespoon
Fajita Spice Blend
3 ounce
Queso Blanco
(Contains: Milk)
10 ounce
Ground Beef
1 unit
Chicken Stock Concentrate
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
4 ounce
Shredded Red Cabbage
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Dice tomato into 1⁄4-inch pieces. Quarter lime.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites and tomato; cook, stirring occasionally, until softened, 2-3 minutes. (You’ll add more to the pan later.) • While veggies cook, in a medium microwave-safe bowl, combine cabbage, 1 TBSP water, 3⁄4 tsp sugar, 1⁄2 tsp salt, and juice from half the lime (2 TBSP water, 1 1⁄4 tsp sugar, and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave for 45 seconds. • Taste and season with salt and pepper if desired. Set aside to pickle, tossing occasionally, until ready to serve.
• Add beef to pan with veggies; season with Fajita Spice Blend, salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 3-4 minutes (carefully pour out any excess grease). • Add stock concentrate and 1⁄4 cup water (1⁄3 cup for 4 servings). Cook, stirring occasionally, until thickened and saucy, 1-3 minutes more.
• In a second medium microwave-safe bowl, combine queso blanco and 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 30-45 seconds. TIP: Stir queso blanco halfway through for even heating! • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with pickled cabbage (draining first), saucy beef, and queso blanco. Garnish with scallion greens and serve with remaining lime wedges on the side.
Ground Meat is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The queso blanco and fajita-spiced beef were the highlights for many, though quite a few found the overall dish spicier than expected with no advance warning 🌶️. The pickled cabbage divided opinions — some loved the tangy crunch, while others found it bland, bitter, or an odd pairing.
- Ease of prep: This is a genuinely quick and easy one-pan meal that most found simple to pull together on a busy weeknight.
- Suggestions: Use less water when warming the queso to keep it thicker and less runny. Add cilantro or a pinch of extra seasoning to the cabbage to boost its flavor, or skip pickling and toss it raw into the pan for a different result. Sautéing extra onion into the beef filling adds volume and depth.
- Leftovers: One reviewer got three full meals out of this recipe and found it held up well, though another noted it wasn't as good reheated the next day.
- Portions: A few felt the beef-to-tortilla ratio was off, running out of filling before using all the tortillas; consider scaling up the meat or reducing tortillas to balance it out.
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