[UPGRADE VEGGIE TO SHRIMP] Beef And Pepper Tostadas (D2V)
- Milk
- Wheat
- Soy
Ingredients
1 unit
Green Bell Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
¾ unit
Onion
1 teaspoon
Chili Powder
1 unit
Beef Stock Concentrate
10 ounce
Ground Beef
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
Dice tomato. Roughly chop cilantro. Halve and peel onion; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Quarter lime. Halve, core, and thinly slice bell pepper into strips.
In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and pepper.
In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef*, Southwest Spice Blend, chili powder, and a few big pinches of salt. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step).
Once beef is browned, add bell pepper, sliced onion, and a pinch of salt to pan. Cook, stirring, until veggies are tender and beef is cooked through, 5-7 minutes.
Add stock concentrate and ¼ cup water (½ cup water for 4 servings). Simmer until thickened, 1-2 minutes. Season with salt; remove pan from heat and set aside.
Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (divide between two sheets for 4). Gently prick each tortilla in a few places with a fork.
Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through baking.) TIP: Watch carefully—tortillas brown fast!
Divide tortillas between plates; evenly sprinkle with Mexican cheese blend. Top with beef mixture, salsa, and crema. Serve with remaining lime wedges on the side.
