Beef Taco Bowls
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Beef Taco Bowls

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!

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Ground Beef

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

160 g

Sweet Bell Pepper

80 g


56 g

Spring Mix

1 unit


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


¼ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories830 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber7 g
Protein39 g
Cholesterol90 mg
Sodium1250 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.


Paper Towel
Silicone Brush
Measuring Spoons
Medium Bowl
Large Bowl
Large Non-Stick Pan
Measuring Cups


Make tortilla bowls

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.

Make salsa

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.

Cook beef filling

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.

Make salad

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!)

Finish and serve

Divide beef filling between tortilla bowls. Top with salsa, sour cream and cheese. Squeeze a lime wedge over top, if desired. Serve salad alongside.

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