One-Pan Beef & Charred Pepper Tacos

🥘 Ingredients

• beef stock concentrate
  1 unit
• black pepper
  ¼ tsp
• blackening spice
  2 tbsp
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• green bell pepper
  1 unit
• ground beef
  ½ lb
• lime
  1 unit
• mango
  ½ cup
• red onion
  1 unit
• salt
  ½ tsp
• smoky red pepper crema
  2 tbsp
• tomato
  1 unit
• water
  2 tbsp

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Drain mango . Finely dice tomato . Halve, peel, and thinly slice half red onion ; mince a few slices until you have 1 tbsp. Zest and quarter lime . Halve, core, and thinly slice green bell pepper into strips.

   mango: ½ cup, tomato: 1 unit, red onion: 1 unit, lime: 1 unit, green bell pepper: 1 unit
2. 

   2

   In a small bowl , combine mango, tomato, minced onion, lime zest, and juice from half the lime. Season with salt .

   salt: ½ tsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sliced onion, bell pepper, and a pinch of salt. Cook, stirring occasionally, until tender and lightly charred ⏱️ 6 minutes . If veggies begin to brown too quickly, add a splash of water . Season with salt and black pepper . Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 2 tbsp, water: 2 tbsp, black pepper: ¼ tsp
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add ground beef , blackening spice , and a big pinch of salt. Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes . Stir in beef stock concentrate and 2 tbsp water; bring to a simmer ⏱️ 1 minute . Return veggies to pan and stir until thoroughly combined. If necessary, add a splash or two of water until mixture is saucy. Taste and season with salt and pepper.

   ground beef: ½ lb, blackening spice: 2 tbsp, beef stock concentrate: 1 unit
5. 

   5

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 4 unit
6. 

   6

   Divide tortillas between plates and fill with beef and veggie filling. Top with mango salsa and smoky red pepper crema . Serve with remaining lime wedges on the side.

   smoky red pepper crema: 2 tbsp