Cheesy Ground Beef Tacos
with Creamy Tomato-Cabbage Slaw
Cooking time
15 minutes
Servings
4
Calories
720 /serving
Who says no to ground beef tacos ever? And when they’re oozing with melted mozzarella, this Mexican street food number is all the more irresistible. Kids can help load the warm tortillas, topping them with sour cream-dressed slaw that’s surprisingly bright with tomatoes.
We will send you:
- 510g Canadian-raised lean ground beef
- 300g Shredded cabbage
- 3 Tomatoes
- 30ml Apple cider vinegar
- 86ml Sour cream
- 90g Grated mozzarella
- 12 Wheat flour tortillas
- 22g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Sulphites • Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
13 g
Sodium
1250 mg
Total Carb
63 g
Sugars
8 g
Protein
43 g
Fibre
5 g
Preparation
Cook the beef
- In a large pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Off the heat, sprinkle with the cheese.
Make the slaw
- Meanwhile, small-dice the tomatoes.
- In a large bowl, combine the vinegar, sour cream and S&P.
- Add the cabbage and tomatoes; stir well.
Toast the tortillas & serve
- Heat a second large, dry pan on medium.
- Working in batches, add the tortillas and toast, 30 sec. to 1 min. per side, until lightly browned.
- Divide the tortillas between your plates.
- Top with the beef and a spoonful of the slaw.
- Serve the remaining slaw on the side. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
