Smoky Ground Beef Tacos with Bell Pepper and Lime Crema

These tacos are packed with smoky, spiced ground beef, tender bell peppers and onions and gooey pepper jack cheese. A bright lime crema and quick-pickled jalapeños add the perfect finishing touch.

Ready in about 30 minutes, this recipe is ideal for a busy weeknight when you crave something bold and satisfying. Serve with extra lime wedges for a fresh pop of citrus.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow 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, deseed and thinly slice the bell pepper. Halve and peel the onion; thinly slice one half and finely chop the other. Zest the lime until you have ½ teaspoon zest, then quarter the lime. Halve the jalapeño lengthwise (remove ribs and seeds for less heat). Thinly slice one half and finely chop the other.
2. In a small bowl, combine sour cream, lime zest and a squeeze of lime juice. Stir in water, 1 teaspoon at a time, until the mixture is drizzling consistency. Season with salt and pepper.
3. In another small bowl, toss the sliced jalapeño with juice from 1 lime wedge, a pinch of salt and sugar (to taste; about ¼ teaspoon).
4. Heat a large drizzle of oil in a large pan over medium-high heat. Add bell pepper and cook, stirring, until slightly softened, 2-3 minutes. Add sliced onion and cook, stirring often, until lightly browned and tender, 6-7 minutes. Season with salt and pepper. Remove from pan and set aside.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add chopped onion and cook, stirring, until softened, 2-3 minutes. Stir in chopped jalapeño (to taste) and Southwest spice blend. Cook until fragrant, about 30 seconds. Add ground beef and cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Season with salt and pepper.
6. Wrap tortillas in lightly dampened paper towels and microwave on high until warm and soft, about 30 seconds. Divide beef, cooked vegetables and cheese among tortillas. Dollop with lime crema. Tear cilantro leaves over the top. Garnish with marinated jalapeño (to taste). Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

What can I substitute for Southwest spice blend?

Mix 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika and a pinch of cayenne.

How do I make the crema dairy-free?

Use a dairy-free sour cream alternative and proceed as directed.