Beef and Sweet Pepper Tacos

Very High Fibre

Family Friendly

Quick

with Lime Crema and Salsa Fresca

10 min

Difficulty: 1/3

Mexican

Ingredients: Ground beef • Roma tomatoes • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Yellow onion • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Limes • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.

Allergens

Triticale

Sulphites

Wheat

Peanuts

Tree nuts

Soy

May contain traces of allergens

Milk

Mustard

Wheat

Sulphites

Sesame

Utensils

Small Bowl

Large Non-Stick Pan

Zester

Measuring Spoons

Medium Bowl

Tags

Very High Fibre

Family Friendly

Quick

Handhelds

Latin-american-faves

Ingredients

Ground Beef

250 g

Flour Tortillas

6 unit(s)

Tomato

2 unit(s)

Sweet Bell Pepper

1 unit(s)

Yellow Onion

1 unit(s)

Lime

0.5 unit(s)

Cilantro

7 g

Cheddar Cheese, shredded

0.5 cup

Mexican Seasoning

16 g

Sour Cream

43 mL

Salt*

0.125 tsp

Pepper*

0.25 tsp

Sugar*

0.5 tsp

Oil*

2 tbsp

Preparation

Before starting, wash and dry all produce.
Core, then cut pepper into 1/4-inch slices.
Peel, then cut onion into 1/4-inch slices. Finely chop one quarter of the onions. Reserve remaining onions for step 2.
Zest, then juice half the lime (use same for 4 servings). Cut any remaining lime into wedges.
Cut tomatoes into 1/4-inch pieces.
To a small bowl, add tomatoes, chopped onions, 1/2 tsp (1 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil.
Season with salt and pepper, then stir to combine.

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then peppers and remaining onions.
Cook for 5-6 min, stirring often, until tender and beginning to brown.
Add half the Mexican Seasoning. Stir to combine.
Remove from heat, then season with salt and pepper.
Transfer veggies to a medium bowl.

To another small bowl, add sour cream and lime zest.
Season with salt and pepper, then stir to combine.

Reheat the same pan (from step 2) over medium-high.
When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.**
Carefully drain and discard excess fat.
Add remaining Mexican Seasoning.
Cook for 30 sec, stirring often, until fragrant. Season with pepper.

Just before serving, wrap tortillas in paper towels. (NOTE: For 4 servings, divide tortillas into two equal stacks, then wrap in paper towels.)
Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)