Ground Beef & Pepper Tacos
with Lime Sour Cream Dressing
Cooking time
20 minutes
Servings
4
Calories
650 /serving
Time for taco school. The kids can learn how easy it is to load an ample filling of ground beef and two kinds of peppers onto warm wheat tortillas, followed by dollops of lime sour cream. And they can learn to wash one pot!
We will send you:
- 510g Canadian-raised lean ground beef
- 2 Green peppers
- 15ml Minced garlic
- 86ml Sour cream
- 12 Wheat flour tortillas
- 16.5g Mexican Moments spices (chili powder, sugar, garlic, paprika, tapioca starch, coriander seeds, salt, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
- 15ml Lime juice
Contains: Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
11 g
Sodium
730 mg
Total Carb
59 g
Sugars
5 g
Protein
37 g
Fibre
4 g
Preparation
Start the filling
- Preheat the oven to 450°F.
- In a large, high-sided pan, heat a generous drizzle of oil on medium.
- Add the beef; season with the spices and S&P.
- Cook, breaking up the meat, 2 to 3 min., until lightly browned.
Mise en place
- Meanwhile, halve, core and thinly slice the green peppers lengthwise.
Warm the tortillas
- Stack and tightly wrap the **tortillas **in aluminum foil.
- Warm directly on an oven rack, 6 to 8 min., until heated through.
Finish the filling
- To the pan, add the garlic and green peppers.
- Cook, stirring often, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water and cook, partially covered, stirring occasionally, 3 to 5 min., until the beef* is cooked through; season with S&P.
Make the dressing
- Meanwhile, in a small bowl, combine the sour cream, lime juice and S&P.
Plate your dish
- Divide the tortillas between your plates.
- Top with the filling.
- Drizzle with the dressing. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
