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Fully loaded beef tacos with Mexican simmer sauce

Gluten-Free, Soy-Free, Paleo-Friendly

4 Servings, 630 Calories/Serving

25 – 35 Minutes

It takes only about half an hour to whip up these flavor-packed tacos, thanks to our ready-made simmer sauce for the beef and easy fixins.

Ingredients

  • 1 pound ground beef
  • 1 poblano (optional)
  • Sun Basket Mexican simmer sauce base (tomatoes - onion - olive oil - fresh garlic - chili powder - sweet paprika - coriander - cumin - dried Mexican oregano)
  • 16 Mi Rancho 100% corn tortillas*
  • 2 romaine hearts
  • 1 red onion
  • 1 lime
  • 2 or 3 Roma tomatoes (about 7 ounces total)
  • 2 avocados
  • 6 or 7 sprigs fresh cilantro
  • ½ cup shredded Mexican cheese blend* (Monterey Jack - sharp cheddar - queso blanco - asadero)

Chef's Tip

You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Nutrition per serving

Instructions

1

Prep the taco filling

Heat the oven to 200°F.
  • Cut a small corner from the ground beef packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • If using the poblano, remove the stem, ribs, and seeds; finely chop the poblano. Wash your hands after handling.

2

Cook the taco filling

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the beef, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in as much poblano as you like and cook until just starting to soften, 1 to 2 minutes.
Add the simmer sauce base and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce is thickened and the beef is cooked through, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the taco filling cooks, heat the tortillas.

3

Warm the tortillas

  • Remove 12 tortillas from the package; save the rest for another use.
Lay a damp kitchen towel on a sheet pan. Arrange the 12 tortillas on one end of the towel, overlapping them slightly; cover them with the other end of the towel. Heat in the oven until warmed through and just pliable, 10 to 12 minutes. Remove from the oven and let stand, still covered, until ready to use. Be careful of the hot towel when unwrapping.
While the tortillas warm, prepare the garnishes.

4

Prep the garnishes

  • Trim the root end from the romaine hearts; keep a few leaves whole for taco bowls for any paleo diners.
  • Coarsely tear the remaining romaine leaves.
  • Peel and finely chop enough red onion to measure 1 cup.
  • Cut the lime into wedges.
  • Cut away the cores from the tomatoes; coarsely chop the tomatoes.
  • Cut the avocados in half lengthwise. Remove the pits, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Strip the cilantro leaves from the stems.

5

Serve

Set out the tortillas, whole and torn romaine leaves, taco filling, red onion, lime wedges, tomatoes, avocados, cilantro, and Mexican cheese blend. Invite everyone to assemble their own tacos or taco bowls.

Kids Can!

  • Arrange the tortillas for warming.
  • Tear the romaine leaves.
  • Measure out the red onion.
  • Scoop out the avocados.
  • Assemble their own tacos.

Calories: 630, Protein: 33g (66% DV), Fiber: 16g (64% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 3g, Saturated Fat: 7g (35% DV), Cholesterol: 80mg (27% DV), Sodium: 140mg (6% DV), Carbohydrates: 56g (19% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Contains: Milk

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.