Southwestern Beef Tacos

Name: Southwestern Beef Tacos with Bell Pepper, Lime Crema, and Pepper Jack Cheese
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Bell Pepper; 1 unit Red Onion; 1 unit Lime; 1 unit Jalapeño; 4 tablespoon Sour Cream; 1 tablespoon Southwest Spice Blend; 10 ounce Ground Beef; 6 unit Flour Tortillas; ½ cup Pepper Jack Cheese; ¼ ounce Cilantro; ¼ teaspoon Sugar; 3 teaspoon Vegetable Oil; Salt; Pepper

with Bell Pepper, Lime Crema, and Pepper Jack Cheese

Recipe Development TeamPublished on March 15, 2018

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What do we want from a taco? We want meat seasoned in warm and smoky spices. We want it to rain cheese, sour cream, jalapeño, and lime. We want the tortilla to exhale steam as we’re reaching in for a big bite. Luckily, these beef and bell pepper bad boys are giving us all of that, making this a bona fide taco-night triumph.

Tags:

Spicy

Allergens:

Milk

•Soy

•Wheat

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

1 unit

Red Onion

1 unit

Lime

1 unit

Jalapeño

4 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Southwest Spice Blend

10 ounce

Ground Beef

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

½ cup

Pepper Jack Cheese

(Contains: Milk)

¼ ounce

Cilantro

Not included in your delivery

¼ teaspoon

Sugar

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3389 kJ

Calories810 kcal

Fat47 g

Saturated Fat20 g

Carbohydrate61 g

Sugar7 g

Dietary Fiber5 g

Protein36 g

Cholesterol135 mg

Sodium1130 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

•Zester

•Small Bowl

•Large Pan

•Paper Towel

Instructions

Wash and dry all produce. Core and seed bell pepper, then thinly slice. Halve, peel, and thinly slice half the onion. Finely dice other half. Zest ½ tsp zest from lime, then cut into quarters. Halve and thinly slice half the jalapeño. Finely dice other half. TIP: Remove the ribs and seeds first for less heat.

In a small bowl, combine lime zest, sour cream, 1 tsp water, and a squeeze of lime juice (to taste). Season with salt and pepper.

In another small bowl, toss together sliced jalapeño, juice of one lime quarter, a pinch of salt, and sugar to taste (we used ¼ tsp sugar).

Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until beginning to soften, 2-3 minutes. Add sliced onion and cook, tossing often, until tender and lightly charred, 6-7 minutes. Season with salt and pepper. Remove from pan and set aside.

Lower heat under same pan to medium and add a drizzle of oil and diced onion. Cook, stirring, until softened, 2-3 minutes. Stir in Southwest spice and diced jalapeño (to taste). Cook until fragrant, about 30 seconds. Add beef, breaking it up into pieces with a wooden spoon. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Season with plenty of salt and pepper.

Wrap tortillas in a lightly dampened paper towel and microwave on high until warm and soft, about 30 seconds. Divide beef, bell pepper, onion, and cheese between tortillas. Dollop with crema. Tear cilantro leaves from stems and scatter over top. Garnish with marinated jalapeño (to taste). Serve with lime quarters on the side.