One-Pan Saucy Beef & Charred Pepper Tacos

Name: One-Pan Saucy Beef & Charred Pepper Tacos with Mango Salsa & Smoky Red Pepper Crema
Total time: 25 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 unit Long Green Pepper; 1 unit Red Onion; 1 unit Tomato; 1 unit Lime; 4 ounce Mango; 10 ounce Ground Beef; 1 tablespoon Blackening Spice; 1 unit Beef Stock Concentrate; 4 tablespoon Smoky Red Pepper Crema; 6 unit Flour Tortillas; 2 teaspoon Cooking Oil; Salt; Pepper

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 green 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:

Easy Cleanup

Allergens:

Milk

•Soja

•Gluten

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 Time25 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Long Green Pepper

1 unit

Red Onion

1 unit

Tomato

1 unit

Lime

4 ounce

Mango

10 ounce

Ground Beef

1 tablespoon

Blackening Spice

1 unit

Beef Stock Concentrate

4 tablespoon

Smoky Red Pepper Crema

6 unit

Flour Tortillas

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories840 kcal

Fat48 g

Saturated Fat18 g

Carbohydrate67 g

Sugar21 g

Dietary Fiber5 g

Protein33 g

Cholesterol120 mg

Sodium1170 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

•Strainer

•Zester

•Small Bowl

•Large Pan

•Paper Towel

Instructions

• Wash and dry produce. • Drain mango. Finely dice tomato. Halve and peel onion; thinly slice one half. 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. Halve, core, and thinly slice green 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 green pepper, sliced onion, 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; 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. 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 any remaining lime wedges on the side.

Ground Beef is fully cooked when internal temperature reaches 160°.