Crunch-Wrap Beef Tacos
with Lime Crema and Side Salad
A crunchy tortilla chip, beef and cheese filling makes these a fun twist on taco night. A refreshing salad and cool and creamy lime crema put the finishing touches on this winner of a meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
85 g
Tortilla Chips
(May contain traces of: Milk, Sesame)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
16 g
Mexican Seasoning
(May contain traces of: Milk, Soy, Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites)
7 g
Cilantro
1 unit(s)
Hot Pepper
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Lime
56 g
Spring Mix
Not included in your delivery
1 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Arrange tortilla chips in a single layer on an unlined baking sheet. Sprinkle 1 tsp (2 tsp) Mexican Seasoning over top.
- Toast in the middle of the oven until warmed through, 1-2 min. (TIP: Keep a close eye on chips so that they don't burn!)
- Set aside to cool slightly.
- Meanwhile, core, then cut hot green pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot green peppers!)
- Roughly chop cilantro.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef and peppers. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add remaining Mexican Seasoning and cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Transfer beef mixture to a large bowl. Stir in cheese and half the cilantro.
- Carefully wipe the pan clean.
- Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- In another large bowl, combine lime juice, 1/2 tsp (1 tsp) sugar, remaining cilantro and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
- In a small bowl, combine lime zest and sour cream.
- Arrange flour tortillas on a clean work surface.
- Divide beef mixture between flour tortillas, then spread in an even layer towards edge of each tortilla.
- Arrange some toasted tortilla chips on one half of each flour tortilla. (TIP: about 4 chips will fit in each tortilla.)
- Fold the other side of each flour tortilla over toasted tortilla chips, then press firmly adhere.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add half of the quesadillas. Cook until golden,1-3 min per side. Transfer to a clean cutting board.
- Reduce heat to medium-low, then repeat with remaining quesadillas.
- To the large bowl with dressing, add spring mix, then toss to coat.
- Divide salad and crunch-wraps between plates.
- Serve lime crema alongside for dipping.
