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Ancho-Honey Baked Beef Tacos
with Creamy Corn & Cilantro
with Ground Beef
Active:
5m
Total:
25m
Tender ground beef, ancho chile paste, honey, juicy tomatoes, and honey habanero bake in the oven in a recyclable tray for a delectable taco filling. A creamy cotija cheese and corn topper, plus a garnish of fresh cilantro finishes the dish.
Details
Tender ground beef, ancho chile paste, honey, juicy tomatoes, and honey habanero bake in the oven in a recyclable tray for a delectable taco filling. A creamy cotija cheese and corn topper, plus a garnish of fresh cilantro finishes the dish.
Nutrition per serving
39g Protein / 5g Fiber / 670 Calories
30g Of Protein
Ingredients
10 oz
Ground Beef
3 oz
Fire Grilled Corn
4 oz
Grape Tomatoes
4 each
Flour Tortillas
1 bunch
Cilantro
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
2 tbsp
Tomato Paste
2 tsp
Honey
2 tbsp
Grated Cotija Cheese
1 tbsp
Ancho Chile Paste
¼ cup
Sour Cream
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & bake the tray
Preheat the oven to 450°F. Wash and dry the fresh produce. In the tray(s), combine the beef (tearing into small pieces before adding), tomato paste, honey, tomatoes, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt, pepper, and up to half the spice blend, depending on how spicy you'd like the dish to be. Stir to throughly combine. Bake 15 to 20 minutes, or until the beef is cooked through. Remove from the oven. Stir to combine, gently pressing down on the tomatoes with the back of a spoon to burst.
step 2
Make the corn salsa
Meanwhile, add the corn to a medium microwave-safe bowl and microwave on high 1 to 2 minutes, or until heated through. Let cool for at least 3 minutes. To the bowl of microwaved corn, add the sour cream, cotija, and as much of the remaining spice blend as you'd like; season with salt and pepper.
step 3
Warm the tortillas & serve your dish
If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If using the microwave, wrap the tortillas in a damp paper towel and microwave 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, baked beef and tomatoes, corn salsa, and cilantro (picking the leaves off the stems and tearing into small pieces just before adding). Enjoy!
Instructions
step 1
Prepare & bake the tray
Preheat the oven to 450°F. Wash and dry the fresh produce. In the tray(s), combine the beef (tearing into small pieces before adding), tomato paste, honey, tomatoes, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt, pepper, and up to half the spice blend, depending on how spicy you'd like the dish to be. Stir to throughly combine. Bake 15 to 20 minutes, or until the beef is cooked through. Remove from the oven. Stir to combine, gently pressing down on the tomatoes with the back of a spoon to burst.
step 2
Make the corn salsa
Meanwhile, add the corn to a medium microwave-safe bowl and microwave on high 1 to 2 minutes, or until heated through. Let cool for at least 3 minutes. To the bowl of microwaved corn, add the sour cream, cotija, and as much of the remaining spice blend as you'd like; season with salt and pepper.
step 3
Warm the tortillas & serve your dish
If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If using the microwave, wrap the tortillas in a damp paper towel and microwave 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, baked beef and tomatoes, corn salsa, and cilantro (picking the leaves off the stems and tearing into small pieces just before adding). Enjoy!
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