Cheesy Crunch 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
85 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
16 g
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
7 g
Coriandre
1 pièce(s)
Piment fort
1 pièce(s)
Crème sure
(Contient Lait)
1 pièce(s)
Lime
56 g
Mélange printanier
Pas inclus dans votre livraison
1 cs
Huile*
½ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- 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.