Beef Taco Bowls
with DIY Salsa and Pepper Side Salad
Quick and easy tortilla bowls loaded with beef, DIY salsa, sour cream and cheddar cheese! This meal brings even more fun to taco night!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
160 g
Sweet Bell Pepper
80 g
Tomato
56 g
Spring Mix
1 unit
Lime
2 unit
Green Onion
2 tbsp
Mexican Seasoning
3 tbsp
Sour Cream
(Contains Milk)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 400°FWash and dry all produce. Wrap tortillas in paper towels. Microwave until warm and flexible, 1 min. Lightly brush tortillas with 2 tsp oil (dbl for 4 ppl).Flip two muffin tins upside-down (3 tins for 4 ppl). Nestle tortillas between muffin cups to form bowls, arranging 3 tortillas on each tin (4 tortillas on each tin for 4 ppl).Bake in the middle of the oven, rotating halfway through, until tortilla bowls are firm and edges begin to brown, 7-9 min. (NOTE: For 4 ppl, bake in the top and middle of the oven, rotating tins halfway through.)Carefully remove tortillas bowls from tins, then divide between plates to cool slightly.
Meanwhile, core, then cut pepper into 1/4-inch pieces. Thinly slice green onions. Juice half the lime. Cut remaining lime into wedges. Cut tomato into 1/4-inch pieces.
Add tomatoes, half the peppers, half the green onions, 1/4 tsp sugar, 1/2 tbsp lime juice and 1/2 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, to taste, then stir to combine.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 5-6 min.** Carefully drain and discard excess fat. Add Mexican Seasoning and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until beef is coated, 30 sec. Remove the pan from heat. Season filling with salt and pepper, to taste. Cover to keep warm.
Add remaining lime juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, remaining peppers and remaining green onions, then toss to combine. (TIP: Squeeze a lime wedge over salad, if desired!)
Divide beef filling between tortilla bowls. Top with salsa, sour cream and cheese. Squeeze a lime wedge over top, if desired. Serve salad alongside.
