Crispy Cheesy Beef Tacos

Ingredients

• 1200 g Raw 5% fat ground beef (Lean ground beef)
• 2 tsp Salt (For the taco beef)
• 3 tsp Smoked paprika (For the taco beef)
• 3 tsp Oregano (For the taco beef)
• 3 tsp Garlic powder (For the taco beef)
• 2 tsp Onion powder (For the taco beef)
• 2 tsp Cumin (For the taco beef)
• 200 g Tomato paste
• 2 tbsp Fresh coriander/cilantro (Chopped)
• Avocado cooking spray (For spraying the sheet pan, beef, and tortillas; amount not specified)
• 15 Low-carb mini wraps (Mission brand; the source also describes the recipe as making 10 tacos)
• 320 g Shredded mozzarella
• 200 g White onion (Chopped; for the veggie mix)
• 200 g Red and green bell peppers (Chopped; for the veggie mix)
• 1 tsp Salt (For the veggie mix)
• 1 tsp Paprika (For the veggie mix)
• 1 tsp Oregano (For the veggie mix)
• 1 tsp Garlic powder (For the veggie mix)
• 1 tsp Onion powder (For the veggie mix)
• 1 tsp Cumin (For the veggie mix)
• 4 tsp Avocado cooking spray (For the veggie mix)
• 300 g Yogurt (For the honey chili-lime sauce)
• 120 g Light mayonnaise (For the honey chili-lime sauce)
• 100 g Chili-lime hot sauce (Cholula brand)
• 50 g Honey (For the sauce)
• 1 tsp Smoked paprika (For the sauce)
• 1 tsp Onion powder (For the sauce)
• Fresh parsley (Chopped; amount not specified)
• Water (A splash, added after breaking up the beef; amount not specified)

Steps

1. 1

   Combine the yogurt, light mayonnaise, chili-lime hot sauce, honey, smoked paprika, onion powder, and chopped parsley in a bowl. Refrigerate the sauce until needed.

2. 2

   Heat the oven to 180°C / 370°F. Line a large sheet pan.

3. 3

   Add the chopped white onion and red and green bell peppers to the lined sheet pan. Spray them with avocado cooking spray, add the veggie-mix salt, paprika, oregano, garlic powder, onion powder, and cumin, then mix thoroughly.

4. 4

   Spread the seasoned vegetables evenly across the pan and roast at 180°C / 370°F for 15 minutes.

5. 5

   Place the raw ground beef on top of the roasted vegetables. Add the beef seasonings, tomato paste, and chopped coriander/cilantro.

6. 6

   Mix the beef mixture well with your hands, then flatten it evenly over the pan. Score the flattened mixture lightly and spray it again with avocado cooking spray.

7. 7

   Bake at 180°C / 370°F for 6 minutes, until the beef is partially cooked.

8. 8

   Remove the pan and break up the beef. Return it to the oven for another 6 minutes, until lightly crisp.

9. 9

   Add a splash of water to the pan and mix the beef and vegetables until the mixture is juicy. Remove the pan from the oven.

10. 10

    Dip each mini wrap in the juices remaining in the pan. Fill the wraps with the beef-and-vegetable mixture and shredded mozzarella.

11. 11

    Bake the filled tacos for 12 minutes at 180°C / 370°F, flipping them halfway through, until golden and crispy.

12. 12

    Serve the crispy cheesy tacos with the chilled honey chili-lime sauce.

Notes

The source lists 15 mini wraps but labels the recipe as making 10 tacos; it also states “makes 15+” alongside per-taco macros. Follow the stated wrap quantity or use enough wraps for the desired number of tacos. The amount of the initial avocado spray, parsley, and water splash is unspecified. No internal beef temperature is provided in the source.

Nutrition per serving

• main
• Mexican-inspired
• high-protein
• meal-prep
• sheet-pan
• baked
• crispy
• cheesy