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

These tacos are everything you want from a taco night: seasoned beef with warm, smoky spices, a tangy lime crema and plenty of melted cheese. The sautéed bell peppers and onions add a sweet char, while a quick-pickled jalapeño brings a bright kick. Wrap it all in warm flour tortillas for a satisfying meal that comes together in about 35 minutes.

Whether you’re feeding a crowd or just craving something bold, these beef and bell pepper tacos deliver big flavor with minimal fuss. Customize the heat by adjusting the jalapeño and don’t skip the lime crema-it ties everything together perfectly.

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Ingredients

2 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

12 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon 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 peppers, then thinly slice. Halve and peel the red onion. Thinly slice one half; finely dice the other half. Zest 1 teaspoon of zest from the limes, then cut each lime into quarters. Halve the jalapeño; thinly slice one half and 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, 2 teaspoons 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 from one lime quarter, a pinch of salt and sugar to taste (about ¼ teaspoon). Set aside.
4. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced bell peppers and cook, tossing, until they begin to soften, about 2-3 minutes. Add the sliced onion and continue cooking, tossing often, until tender and lightly charred, 5-6 minutes. Season with salt and pepper. Transfer the vegetables to a plate and set aside.
5. Reduce the heat to medium and add another drizzle of oil to the same pan. Add the diced onion and cook, stirring, until softened, 2-3 minutes. Stir in the Southwest spice blend and the diced jalapeño (to taste) and cook until fragrant, about 30 seconds. Add the ground beef and break 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, cooked bell peppers and onion and shredded pepper jack cheese among the tortillas. Dollop with the lime crema. Tear cilantro leaves from the stems and scatter over the top. Garnish with the marinated jalapeño to taste. Serve with the remaining 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 to make them pliable.

What can I substitute for the Southwest spice blend?

You can use a mix of chili powder, cumin, paprika, garlic powder and a pinch of cayenne.

How do I store leftovers?

Store the beef, vegetables and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef and vegetables before assembling.