One-Pan Beef & Charred Pepper Tacos

Name: One-Pan Beef & Charred Pepper Tacos with Mango Salsa & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Bell Pepper; 1 Onion; 4 tbsp Smoky Red Pepper Crema; 4 oz Mango; 1 unit Beef Stock Concentrate; 10 oz Ground Beef; 1 Tomato; 1 Lime; 6 Tortillas; 1 tbsp Blackening Spice; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp

with Mango Salsa & Smoky Red Pepper Crema

By Recipe0 System

The week just isn’t complete without a taco night. If you agree (and how could you not?), you’re in luck! Our chefs put together a sweet and savory version that’s sure to satisfy. There’s saucy beef and charred bell pepper, plus a refreshing mango salsa and smoky red pepper crema, all piled into steamy-soft tortillas. It may be a weeknight, but these tacos will take your taste buds on an island vacation.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Bell Pepper
1 Onion
4 tbsp Smoky Red Pepper Crema
4 oz Mango
1 unit Beef Stock Concentrate
10 oz Ground Beef
1 Tomato
1 Lime
6 Tortillas
1 tbsp Blackening Spice
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Drain mango. Finely dice tomato. Halve, peel, and thinly slice half the onion; mince a few slices until you have 1 TBSP. (For 4 servings, thinly slice whole onion; mince a few slices until you have 2 TBSP.) Zest and quarter lime (for 4, zest one lime and quarter both). Halve, core, and thinly slice bell pepper into strips.
2

In a small bowl, combine mango, tomato, minced onion, lime zest, and juice from half the lime. Season with salt.
3

Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred, 5-7 minutes. (TIP: Add a splash of water if veggies begin to brown too quickly.) Season with salt and pepper.

Turn off heat; transfer to a plate. Wipe out pan.
4

Heat a drizzle of oil in same pan over medium-high heat. Add beef*, Blackening Spice, and a big pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Stir in stock concentrate and 2 TBSP water (3 TBSP for 4 servings); bring to a simmer.

Return veggies to pan and stir until thoroughly combined. (TIP: Add a splash or two of water, if necessary, until mixture is saucy.) Taste and season with salt and pepper.
5

Meanwhile, wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
6

Divide tortillas between plates and fill with beef and veggie filling. Top with mango salsa and smoky red pepper crema. Serve with remaining lime wedges on the side.

From the same drawer

Related Recipes

Kids’ Sweet Potato & Corn Quesadillas

medium

Cheesy Plant-Based Protein Tostadas Protein that tastes like meat (without the meat)

medium

Sweet Potato, Bean & Beef Power Bowl

medium

Salsa Macha Chicken & Rice Bowls

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.