Smoky Ground Beef Tacos with Bell Pepper, Lime Crema and Pepper Jack

There’s nothing quite like a taco that’s packed with warm, smoky spices, melty cheese and a bright, tangy crema. These ground beef tacos deliver all that and more, with tender bell pepper and onion, a kick of jalapeño and a generous sprinkle of fresh cilantro. Perfect for a busy weeknight or a casual taco night with friends.

Each bite is a balance of savory beef, creamy cheese and zesty lime, all wrapped in a warm flour tortilla. The marinated jalapeño adds a quick pickled pop that cuts through the richness, making every taco irresistible. Ready in about 30 minutes, this recipe is as convenient as it is delicious.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core and seed the bell pepper, then thinly slice. Halve, peel and thinly slice half the red onion; finely dice the other half. Zest ½ teaspoon zest from the lime, then cut the lime into quarters. Halve and thinly slice half the jalapeño; finely dice the other half. (For less heat, remove the ribs and seeds before slicing.)
2. In a small bowl, combine the lime zest, sour cream, 1 teaspoon water and a squeeze of lime juice to taste. Season with salt and pepper and set aside.
3. In another small bowl, toss together the sliced jalapeño, juice of one lime quarter, a pinch of salt and sugar to taste (about ¼ teaspoon). Set aside to marinate.
4. Heat a large drizzle of oil in a large pan over medium-high heat. Add the bell pepper and cook, tossing, until beginning to soften, 2-3 minutes. Add the sliced onion and cook, tossing often, until tender and lightly charred, 6-7 minutes. Season with salt and pepper. Remove from the pan and set aside.
5. Lower the heat under the same pan to medium and add a drizzle of oil and the diced onion. Cook, stirring, until softened, 2-3 minutes. Stir in the Southwest spice blend and diced jalapeño to taste. Cook until fragrant, about 30 seconds. Add the ground beef, breaking it up with a wooden spoon. Cook, tossing occasionally, until browned and cooked through, 4-5 minutes. Season generously with salt and pepper.
6. Wrap the tortillas in a lightly dampened paper towel and microwave on high until warm and soft, about 30 seconds. Divide the beef, bell pepper mixture and shredded Pepper Jack cheese among the tortillas. Dollop with the lime crema. Tear cilantro leaves from stems and scatter over the top. Garnish with the marinated jalapeño to taste. Serve with lime quarters on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave wrapped in a damp paper towel until pliable.

How do I store leftovers?

Store the beef, vegetables and crema separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and veggies in a skillet and warm tortillas before serving.

What can I substitute for Pepper Jack cheese?

Monterey Jack, cheddar or a Mexican blend cheese are good substitutes.