Southwestern Beef Tacos with Bell Pepper, Lime Crema, and Pepper Jack Cheese
(from castro15’s recipe box)
Categories: Mexican
Ingredients
- 2 Bell Pepper
- 1 Red Onion
- 2 Lime
- 1 Jalapeño
- 8 tablespoon Sour Cream
- 2 tablespoon Southwest Spice Blend
- 20 ounce Ground Beef
- 12 Flour Tortillas
- 1 cup Pepper Jack Cheese
- 1/2 ounce Cilantro
- 1/4 teaspoon Sugar
- 4 teaspoon Vegetable Oil
- Salt
- Pepper
Directions
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Wash and dry all produce. Core and seed bell pepper, then thinly slice. Halve, peel, and thinly slice half the onion. Finely dice other half. Zest ½ tsp zest from lime, then cut into quarters. Halve and thinly slice half the jalapeño. Finely dice other half. TIP: Remove the ribs and seeds first for less heat.
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In a small bowl, combine lime zest, sour cream, 1 tsp water, and a squeeze of lime juice (to taste). Season with salt and pepper.
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In another small bowl, toss together sliced jalapeño, juice of one lime quarter, a pinch of salt, and sugar to taste (we used ¼ tsp sugar).
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Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, tossing, until beginning to soften, 2-3 minutes. Add sliced onion and cook, tossing often, until tender and lightly charred, 6-7 minutes. Season with salt and pepper. Remove from pan and set aside.
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Lower heat under same pan to medium and add a drizzle of oil and diced onion. Cook, stirring, until softened, 2-3 minutes. Stir in Southwest spice and diced jalapeño (to taste). Cook until fragrant, about 30 seconds. Add beef, breaking it up into pieces with a wooden spoon. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Season with plenty of salt and pepper.
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Wrap tortillas in a lightly dampened paper towel and microwave on high until warm and soft, about 30 seconds. Divide beef, bell pepper, onion, and cheese between tortillas. Dollop with crema. Tear cilantro leaves from stems and scatter over top. Garnish with marinated jalapeño (to taste). Serve with lime quarters on the side.