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Southwestern Beef Tacos

Southwestern Beef Tacos

with Bell Pepper, Lime Crema, and Pepper Jack Cheese

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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:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Bell Pepper

1 unit

Yellow Onion

1 unit

Lime

1 unit

Jalapeño

4 tablespoon

Sour Cream

(ContainsMilk)

1 tablespoon

Southwest Spice Blend

10 ounce

Ground Beef

6 unit

Flour Tortillas

(ContainsWheat)

½ cup

Pepper Jack Cheese

(ContainsMilk)

¼ ounce

Cilantro

Not included in your delivery

¼ teaspoon

Sugar

3 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat49 g
Saturated Fat22 g
Carbohydrate51 g
Sugar10 g
Dietary Fiber3 g
Protein39 g
Cholesterol145 mg
Sodium1190 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
Utensilsarrow down iconarrow down icon
Zester
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Core, deseed, and thinly slice bell pepper. Halve and peel onion. Thinly slice one half; finely chop other half. Zest lime until you have ½ tsp (1 tsp for 4 servings); quarter lime. Halve jalapeño lengthwise, removing ribs and seeds first for less heat. Thinly slice one half; finely chop other half.

2

In a small bowl, combine sour cream, lime zest and a squeeze of lime juice (to taste). Stir in water, 1 tsp at a time, until mixture has a drizzling consistency. Season with salt and pepper.

3

In another small bowl, toss sliced jalapeño with juice from 1 lime wedge, a pinch of salt, and sugar (to taste; we used ¼ tsp).

4

Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, 2-3 minutes. Add sliced onion and cook, stirring often, until lightly browned and tender, 6-7 minutes. Season with salt and pepper. Turn off heat; remove from pan and set aside.

5

Heat a drizzle of oil in same pan over medium-high heat. Add chopped onion and cook, stirring, until softened, 2-3 minutes. Stir in chopped jalapeño (to taste) and Southwest Spice. Cook until fragrant, about 30 seconds. Add beef and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Season with plenty of salt and pepper.

6

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