One-Pan Queso Blanco Beef Tacos
with Tomato & Pickled Cabbage
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Ground Beef
1 unit
Chicken Stock Concentrate
1 tablespoon
Fajita Spice Blend
3 ounce
Queso Blanco
(Contains: Milk)
4 ounce
Shredded Red Cabbage
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
Not included in your delivery
2 teaspoon (tsp)
Salt
¾ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Thinly slice scallions, separating whites from greens. Dice tomato into ¼-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, ¾ tsp sugar, ½ tsp salt, and juice from half the lime (2 TBSP water, 1¼ 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 ¼ cup water (⅓ 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.
