🥘 Ingredients
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Tex-Mex paste2 unit
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baby lettuce4 unit
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black pepper
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blue corn tortilla chips1 oz
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cooking oil
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ground beef20 oz
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salt
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shallot2 unit
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sour cream3 tbsp
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sugar½ tsp
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white wine vinegar3.333 tbsp
🍳 Cookware
- plastic wrap
- large pan
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1# # # Step 1 - Wash and dry produce. - Halve, peel, and very thinly slice shallot . Trim and discard root from baby lettuce ; save leaves. Remove 6 whole leaves (12 whole leaves for 4 servings); very thinly slice remaining lettuce.shallot: 2 unit, baby lettuce: 2 unit -
2# # # Step 2 - In a small microwave-safe bowl, combine shallot and white wine vinegar with ¼ tsp sugar , and a pinch of salt . Cover with plastic wrap and microwave until shallot is bright pink, ⏱️ 30-60 seconds . Set aside to pickle, stirring occasionally.shallot, white wine vinegar: 3.333 tbsp, sugar: ½ tsp, salt -
3# # # Step 3 - Heat a drizzle of cooking oil in a large pan , preferably nonstick, over medium-high heat. Add ground beef . Cook, breaking up meat, until cooked through, ⏱️ 4-6 minutes (if there’s excess grease in your pan, carefully pour it out). - Stir in Tex-Mex paste and ¼ cup water (½ cup for 4 servings). Cook, stirring occasionally, until beef is evenly coated and sauce is warmed through, 1-2 minutes more. Taste and season with salt and black pepper if desired.cooking oil, ground beef: 20 oz, Tex-Mex paste: 2 unit, salt, black pepper -
4# # # Step 4 - Gently crush blue corn tortilla chips in their bag. Divide baby lettuce leaves between plates. Fill with sliced lettuce, Tex-Mex beef, and as much pickled shallot as you like (draining first). Drizzle with sour cream (cut a corner off the pouch to make a piping bag!) and sprinkle with crushed tortilla chips. Serve.blue corn tortilla chips: 1 oz, baby lettuce: 2 unit, sour cream: 3 tbsp -
5Source: [https://www.hellofresh.com/recipes/tex-mex-beef-wraps-6765a54e9b6cde8c1e53](https://www.hellofresh.com/recipes/tex-mex-beef-wraps-6765a54e9b6cde8c1e53)