Tex-Mex Tortilla Melts with 2x Organic Turkey
Enjoy an abundant 3-course meal with a main, sides, and appetizers
- Wheat
- Soy
- Sesame
- Milk
These golden, cheesy tortilla melts are served with all your favorite fixings on the side for a hearty Tex-Mex feast. Soft flour tortillas are filled with a shredded Mexican cheese blend and Tex-Mex-seasoned ground beef and onion, then pan-fried in butter until golden brown and perfectly melty. They’re served with warm queso blanco, guacamole, salsa, and plenty of blue corn tortilla chips for dipping. A side salad of mixed greens tossed with a bright, zesty chimichurri-lime dressing rounds out this festive Southwestern spread.
Ingredients
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Red Onion
20 ounce
Organic Ground Turkey
3 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
4 ounce
Mixed Greens
4 ounce
Fresh Red Salsa
3 ounce
Queso Blanco
(Contains: Milk)
2 unit
Lime
8 tablespoon
Guacamole
1 unit
Tex-Mex Paste
2 ounce
Chimichurri
1.5 cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice onion. Quarter limes.
Heat a drizzle of oil in a large pan over medium-high heat. Add onion, 1 tsp sugar (2 tsp for 4 servings), salt, and pepper; cook, stirring constantly, until starting to soften, 3 minutes.
Add beef* and season with a pinch of salt and pepper. 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.) In the last 2 minutes of cooking, stir in Tex-Mex paste and juice from two lime wedges (four wedges for 4). Taste and season with salt and pepper.
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
Fill one half of each tortilla with half the Mexican cheese blend (dividing evenly between tortillas). Using a slotted spoon, layer beef filling over cheese. Top with remaining Mexican cheese blend.
Fold tortillas in half to create tortilla melts.
Wipe out pan used for beef filling. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan over medium heat. Add tortilla melts and cook until tortillas are golden brown and cheese melts, 3-4 minutes per side. (For 4, cook in batches.)
Transfer to a paper-towel-lined cutting board.
In a large bowl, whisk together chimichurri, juice from two lime wedges (four wedges for 4 servings), a large drizzle of olive oil, a pinch of sugar, salt, and pepper.
Add mixed greens and toss until fully coated.
Place queso blanco in a medium microwave-safe bowl and cover tightly with plastic wrap. Microwave until warmed through, 25-30 seconds. TIP: If the queso isn’t quite warm enough, microwave for another 5-10 seconds.
Cut tortilla melts into wedges and divide between plates along with salad. Place tortilla chips, guacamole, queso, and salsa in separate bowls and serve family style on the side along with remaining lime wedges.
