One-Pot Southwestern Beef Tacos

🥘 Ingredients

• beef stock concentrate
  1 unit
• butter
  2 tbsp
• carrots
  2 pieces
• chili powder
  1 tsp
• flour tortillas
  4 pieces
• ground beef
  12 oz
• lime
  2 pieces
• olive oil
  1 tbsp
• red wine vinegar
  2 tbsp
• scallions
  3 pieces
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• vegetable oil
  1 tbsp
• water
  ⅓ cup
• zucchini
  2 pieces

🍳 Cookware

• vegetable peeler
• large bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Using a vegetable peeler , shave carrots and zucchini lengthwise into thin ribbons.

   scallions: 3 pieces, carrots: 2 pieces, zucchini: 2 pieces
2. 

   2

   In a large bowl , combine carrot ribbons, zucchini ribbons, red wine vinegar , and olive oil . Season with salt, pepper, and southwest spice blend . Set aside to marinate, stirring occasionally, until ready to serve.

   red wine vinegar: 2 tbsp, olive oil: 1 tbsp, southwest spice blend: 1 tsp
3. 

   3

   Zest lime until you have 2 tsp zest, then quarter them. In a small bowl , combine sour cream , juice from 4 lime wedges, and the lime zest. Season with salt and pepper.

   lime: 2 pieces, sour cream: 2 tbsp
4. 

   4

   Heat vegetable oil in a large pan over medium-high heat. Add ground beef , chili powder , scallion whites, remaining southwest spice blend, salt, and pepper. Cook, breaking meat into pieces, until browned and cooked through ⏱️ 7 minutes . Drain excess oil. Stir in beef stock concentrate , water , and butter . Cook until thoroughly combined and butter melts ⏱️ 2 minutes .

   vegetable oil: 1 tbsp, ground beef: 12 oz, chili powder: 1 tsp, beef stock concentrate: 1 unit, water: ⅓ cup, butter: 2 tbsp
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 1 minutes .

   flour tortillas: 4 pieces
6. 6

   Divide tortillas between plates. Fill with beef mixture and marinated ribbons. Dollop with lime crema and garnish with scallion greens. Serve with remaining lime wedges on the side.