Beef Tacos with Fiesta Chopped Salad

About Beef Tacos with Fiesta Chopped Salad


Kick up a weeknight favorite with this fresh take on traditional beef tacos. It’s the best of both worlds with a nostalgic childhood favorite served with tasty low carb options that won’t break your health goals.

Sarah created her That Girl Down in Texas Cooking Club to provide weekly meal plans, pre-made grocery lists and automated grocery orders for club members at an affordable price. Focusing on nutritious choices and efficient cooking methods, Sarah designs her cooking strategy to have a healthy dinner on the table in approximately 30 minutes.

SERVING TIME

25 Minutes

NUTRITION PER SERVING

Calories: 511
Fat: 36 g
Carbs: 8 g
Protein: 28 g

ALLERGENS

Contains Dairy. Please check all ingredients for your particular allergy.

WHAT YOU WILL NEED FROM YOUR KITCHEN

• 1/3 cup Water
• Other taco toppings of your choice
• 2 tsp Salt, divided
• 1 tsp Ground black pepper

WHAT YOU WILL USE

• Chef’s Knife
• Cutting Board
• Skillet
• Large mixing bowl

What We Put in the Kit

*Ingredients are based on subscription portions

For Beef Tacos: Ground beef, Ground cumin, Garlic powder, Onion powder, Paprika, Dried oregano, Chili powder, Cayenne pepper, Romaine Leaves, Cheddar cheese, shredded (for topping), Sour cream (for topping)

For Fiesta Chopped Salad: Squash, Zucchini, Poblano pepper, Red onion, Cilantro, Limes, Chopped garlic

Cook this recipe in these simple steps

Step 1
For fiesta chopped salad, chop squash, zucchini, poblano pepper, red onion, cilantro and garlic. Toss
vegetables in a bowl with lime juice, salt, pepper and chopped garlic. Set aside.
Step 2
Brown ground beef in a large skillet over medium-high heat until no longer pink. Stir occasionally to break up meat into small pieces. Strain excess fat.
Step 3
Transfer beef back to the skillet. Add seasonings, 1 tsp salt and water to browned ground beef. Over medium-low heat bring to a simmer. Simmer for 7 minutes. Then, transfer to serving dish.
Step 4
Serve tacos on romaine leaves and top with cheese, sour cream or other toppings of your choice.

Don’t forget the fiesta chopped salad.

Dinner is served!

Sarah Stevens Recipes at MadApron

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