Crunch-Wrap Beef Tacos

Name: Crunch-Wrap Beef Tacos with Lime Crema and Side Salad
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 250 g Ground Beef; 6 unit(s) Flour Tortillas; 85 g Tortilla Chips; ¾ cup Mozzarella Cheese, shredded; 16 g Mexican Seasoning; 7 g Cilantro; 1 unit(s) Hot Pepper; 1 unit(s) Sour Cream; 1 unit(s) Lime; 56 g Spring Mix; 1 tbsp Oil*; ½ tsp Sugar*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Lime Crema and Side Salad

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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.

Tags:

Chef's Choice

Allergens:

Schwefeldioxide und Sulfite

•Hvede

•Milk

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

6 unit(s)

Flour Tortillas

85 g

Tortilla Chips

¾ cup

Mozzarella Cheese, shredded

16 g

Mexican Seasoning

7 g

Cilantro

1 unit(s)

Hot Pepper

1 unit(s)

Sour Cream

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

Calories1000 kcal

Fat51 g

Saturated Fat18 g

Carbohydrate89 g

Sugar11 g

Dietary Fiber8 g

Protein49 g

Cholesterol115 mg

Sodium1750 mg

Trans Fat1.5 g

Potassium1050 mg

Calcium650 mg

Iron8 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.

Utensils

•Baking Sheet

•Large Non-Stick Pan

•Large Bowl

•Measuring Spoons

•Zester

•Small Bowl

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.