One-Pot Southwestern Beef Tacos

🥘 Ingredients

• Southwest Spice Blend (1 tsp)
  2 tbsp
• beef stock concentrate
  2 unit
• butter
  2 tbsp
• carrots
  2 unit
• chili powder
  2 tsp
• flour tortillas
  12 unit
• ground beef
  20 oz
• lime
  2 unit
• olive oil
  1 tbsp
• paper towels
• pepper
• red wine vinegar (2 tbsp used)
  3.333 tbsp
• salt
• scallions
  4 unit
• sour cream
  4 tbsp
• vegetable oil
  2 tsp
• water
  ⅓ cup
• zucchini
  2 unit

🍳 Cookware

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

1. 

   1

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

   scallions: 4 unit, carrots: 2 unit, zucchini: 2 unit
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: 3.333 tbsp (2 tbsp used), olive oil: 1 tbsp, salt, pepper, Southwest Spice Blend: 2 tbsp (1 tsp)
3. 

   3

   Zest lime until you have 2 tsp zest; quarter limes. In a small bowl , combine sour cream , juice from 4 lime wedges, and lime zest (to taste). Season with salt and pepper.

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

   4

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add ground beef , chili powder , scallion whites, remaining Southwest Spice, salt, and pepper. Cook, breaking meat up into pieces, until browned and cooked through, ⏱️ 6-8 minutes . Drain off any excess oil from pan. Add beef stock concentrate , water , and butter . Stir until thoroughly combined and butter has melted.

   vegetable oil: 2 tsp, ground beef: 20 oz, chili powder: 2 tsp, beef stock concentrate: 2 unit, water: ⅓ cup, butter: 2 tbsp
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave on high until warmed through, ⏱️ 1-2 minutes .

   flour tortillas: 12 unit, paper towels
6. 6

   Fill tortillas with beef and marinated veggies. Dollop with lime crema. Garnish with scallion greens. Serve with remaining lime wedges on the side for squeezing over.