Sweet and Spicy Pineapple Salsa Beef Tacos

Looking for a new way to spice up taco night? These sweet and savory beef tacos are sure to satisfy. Richly spiced ground beef is cooked in pineapple juice, then piled into warm flour tortillas with charred pepper and onion, a fresh pineapple salsa and a dollop of cooling sour cream.

This one-pan recipe comes together quickly, making it perfect for busy weeknights. The combination of sweet pineapple, savory beef and tangy lime creates a flavor explosion in every bite. Taco ’bout a great meal!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain pineapple, reserving juice in a small bowl; roughly chop pineapple. Halve, peel and thinly slice onion; mince a few slices until you have 1 tablespoon. Roughly chop cilantro. Quarter lime. Halve, core and thinly slice green pepper into strips.
2. In a second small bowl, combine pineapple, minced onion, half the cilantro and a squeeze of lime juice to taste. Season with salt and pepper.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. Season with salt and pepper. Reduce heat to medium.
4. Add ground beef and Southwest spice blend to the pan with veggies. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Stir in reserved pineapple juice and Tex-Mex paste; cook until thickened and saucy, 1-2 minutes. Taste and season with salt and pepper. Remove pan from heat and stir in remaining cilantro.
5. While beef cooks, wrap tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide tortillas between plates and fill with beef filling. Top with pineapple salsa and dollop with sour cream. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork or chicken instead of beef?

Yes, ground pork or chicken work well in this recipe. Adjust cooking time as needed until the meat is fully cooked.

What can I substitute for Tex-Mex paste?

You can use 1-2 tablespoons of tomato paste mixed with a teaspoon of chili powder and a pinch of cumin.

How do I store leftovers?

Store the beef filling and salsa separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a skillet and assemble tacos fresh.