One-Pan Queso Blanco Beef Tacos

🥘 Ingredients

• chicken stock concentrate
  2 unit
• cooking oil
• fajita spice blend
  2 tbsp
• flour tortillas
  12 unit
• ground beef
  20 oz
• lime
  2 unit
• paper towels
• pepper
• queso blanco
  6 oz
• salt
  ½ tsp
• scallions (whites and greens separated)
  4 unit
• shredded red cabbage
  8 oz
• sugar
  ¾ tsp
• tomato (into 1/4-inch pieces)
  2 unit

🍳 Cookware

• large pan
• medium bowl
• medium bowl

1. 

   1

   Wash and dry produce. Thinly slice scallions . Dice tomato . Quarter lime .

   scallions: 4 unit (whites and greens separated), tomato: 2 unit (into 1/4-inch pieces), lime: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites and tomato; cook, stirring occasionally, until softened, ⏱️ 2-3 minutes . While veggies cook, in a medium bowl , combine shredded red cabbage , 1 TBSP water, sugar , salt , and juice from half the lime (2 TBSP water, 1 1/4 tsp sugar, and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave for ⏱️ 45 seconds . Taste and season with pepper if desired. Set aside to pickle, tossing occasionally, until ready to serve.

   cooking oil, shredded red cabbage: 8 oz, sugar: ¾ tsp, salt: ½ tsp, pepper
3. 

   3

   Add ground beef to pan with veggies; season with fajita spice blend , salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 3-4 minutes (carefully pour out any excess grease). Add chicken stock concentrate and 1/4 cup water (1/3 cup for 4 servings). Cook, stirring occasionally, until thickened and saucy, ⏱️ 1-3 minutes more.

   ground beef: 20 oz, fajita spice blend: 2 tbsp, chicken stock concentrate: 2 unit
4. 

   4

   In a medium bowl , combine queso blanco and 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, ⏱️ 30-45 seconds . TIP: Stir queso blanco halfway through for even heating! Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds . Divide tortillas between plates; fill with pickled cabbage (draining first), saucy beef, and queso blanco. Garnish with scallion greens and serve with remaining lime wedges on the side. **Ground Meat is fully cooked when internal temperature reaches 160.**

   queso blanco: 6 oz, flour tortillas: 12 unit, paper towels