One-Pan Santa Fe Beef Tacos
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
- Eggs
- Wheat
- Soy
Southwest-spiced ground beef is seared with onion and coated in a bold Tex-Mex paste, then piled into warm flour tortillas. Shredded Monterey Jack, a creamy cilantro-lime cabbage slaw, and cool sour cream layer on richness and crunch. A shower of fresh cilantro finishes each taco with a bright, herbaceous note.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2.5 teaspoon
Rice Wine Vinegar
15 ounce
Ground Beef
1 unit
Onion
2 tablespoon
Mayonnaise
(Contains: Eggs)
½ cup
Monterey Jack Cheese
(Contains: Milk)
4 ounce
Shredded Red Cabbage
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes.
Add beef* and Southwest Spice Blend. (TIP: Not sure how much beef to use? Refer to the 'Before you start' section at left for guidance.) 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.
While beef cooks, in a large bowl, combine cabbage, mayonnaise, half the cilantro, half the vinegar, 1 tsp sugar, salt, and pepper (all the vinegar and 2 tsp sugar for 4 servings).
Stir Tex-Mex paste into pan with beef mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with beef filling, Monterey Jack, slaw, sour cream, and remaining cilantro.
Stir Tex-Mex paste into pan with beef mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
Divide tortillas between plates and fill with beef filling, Monterey Jack, slaw, sour cream, and remaining cilantro.
