Get ready for your new go-to taco night recipe, because these saucy handhelds are sure to be a hit! They're jam-packed with spices, served with smoky seasoned rice and topped off with creamy feta cheese and lime crema.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Flour Tortillas(ContainsSoy/Soja, Wheat/Blé)
Feta Cheese, crumbled(ContainsMilk/Lait)
Enchilada Spice Blend(ContainsSulphites/Sulfite)
Green Bell Pepper
Before starting, wash and dry all produce. Heat a medium pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then Enchilada Spice Blend. Cook, stirring frequently, until slightly fragrant, 1-2 min. Add rice, 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Set aside, still covered.
While rice cooks, zest lime, then juice half. Cut remaining lime into wedges. Peel, then cut onion into 1/4-inch pieces. Core, then cut pepper into 1/4-inch pieces.
Heat a large non-stick pan over medium-high heat. When hot, add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Mexican Seasoning, onions, peppers and garlic puree. Season with salt and pepper. Cook, stirring often, until veggies soften slightly, 2-3 min.
Add salsa, lime juice and 1/2 cup water (dbl for 4 ppl) to the pan, then stir to combine. Bring to a boil over high. Once boiling, reduce heat to medium-low. Season with salt and pepper. Cook, stirring occasionally, until sauce thickens, 3-4 min.
While sauce cooks, add sour cream and lime zest to a small bowl. Season with salt and pepper, to taste, then stir to combine. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Fluff rice with a fork. Divide tortillas between plates. Top tortillas with some rice, then beef filling and lime crema. Sprinkle feta over top. Squeeze a lime wedge over top, if desired. Serve remaining rice alongside.