Tex-Mex Beef Tacos with Red Pepper Salsa
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Ingredients & Equipment
What we send
- 1/8 ouncefresh oregano
- 1Red Bell Pepper Organic
- 12 ouncesground beef
- 1Onion Red Medium Local
- 1 cupcorn
- 6corn tortillas
- 1 cupsalsa
- 2 ouncesshredded Cheddar cheese
- 1/4 teaspoononion powder
- 1/4 teaspoonchili powder
- 1/4 teaspoongarlic powder
- 1/2 teaspoondried oregano
- 1/4 teaspoonground cumin
What You’ll Need
- 10" medium pan
- aluminum foil
Prepare IngredientsPreheat oven to 450°F. Roughly chop oregano leaves, discarding stems. Rinse bell pepper and halve lengthwise, discarding seeds. Cut into ½-inch dice. Pat beef dry with paper towel. Peel onion and mince ½. Use remainder in another recipe as desired.
Char Bell Pepper and OnionHeat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add bell pepper and onion and cook, stirring, until lightly charred, about 6 minutes.
Cook CornAdd corn and oregano to pan with bell pepper and cook, stirring, until warmed through, 3-5 minutes. Season with ¼ teaspoon kosher salt and pepper as desired. Transfer vegetables to a bowl and set aside.
Brown BeefWipe pan from vegetables clean and add ½ tablespoon olive oil over medium-high heat. When oil is shimmering, add beef. Season with spice mix and ½ teaspoon kosher salt. Cook, breaking up with the back of a spoon, until browned, 5-7 minutes. Remove pan from heat.
Warm TortillasWhile beef browns, stack tortillas, wrap in foil, and place in oven to warm for about 5 minutes.
Plate TacosUsing a slotted spoon, transfer beef to tortillas, dividing evenly. Add salsa and charred vegetables. Sprinkle Cheddar on top and enjoy a taste of the Southwest.