
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Fully loaded ground beef tacos with jicama sticks
Gluten-Free Friendly, Soy-Free, <600 Calories, Protein Plus
2 Servings, 540 Calories/Serving
30–40 Minutes
If you’ve never had jicama, prepare yourself for a treat. It’s surprisingly sweet and juicy, with an apple-like flavor. Cut into strips and dressed with lime juice and salt, jicama sticks are a popular snack all over Latin America. They’re perfect for munching on while everyone prepares this taco feast.
In your bag
- ½ pound jicama
- 2 limes
- Fresh cilantro
- 1 teaspoon sumac
- 10 Mi Rancho 100% corn tortillas
- 1 pound ground beef
- Taco seasoning blend (granulated garlic - sweet paprika - chile powder - onion powder - cumin - coriander)
- 2 tablespoons tomato paste
- 1 romaine heart
- ¼ pound queso fresco
- 1/3 cup sliced black olives
- ½ cup Greek yogurt
- Sunbasket New Mexican chile blend (optional) (dried New Mexican chiles - fresh garlic - coriander - dried Mexican oregano - canola-olive oil blend - salt)
Nutrition per serving
Calories 540, Total Fat 28g (36% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 530mg (23% DV), Total Carb. 45g (16% DV), Fiber 7g (25% DV), Protein 35g
Contains:
Milk
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Make the jicama sticks
- Using a sharp knife or a peeler, remove the peel from the jicama; cut the white flesh into ½-inch-thick sticks.
- Juice 1 lime.
- Cut 1 lime into wedges and set aside for serving.
- Coarsely chop the cilantro; divide into two equal portions, one for the jicama and one for garnish.
2
Warm the tortillas
While the tortillas warm, prepare the beef.
3
Cook the ground beef
- Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
While the beef cooks, prepare the garnishes.
4
Prep the garnishes
- Trim off the root end from the romaine; cut or tear the leaves into thin strips.
- Crumble the queso fresco.
Serve
Kids can:
- Juice the lime.
- Dress the jicama sticks.
- Tear the romaine.
- Crumble the queso fresco.
- Help assemble the tacos.