All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare The Ingredients
Separate leaves of lettuce for cups.
Cook The Beef
Place a large non-stick pan over medium-high heat.
Add 1 tsp. olive oil, ground beef, garlic salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat, until no pink remains and ground beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Remove from burner. Transfer ground beef to towel-lined plate, leaving as much liquid behind as possible.
Make The Slaw
Combine slaw and basil pesto aioli in a mixing bowl.
Build the Cups
Place a lettuce cup on a clean work surface (or layer two cups for extra crunch and structural support).
Fill with a few spoonfuls of ground beef and top with roasted red peppers and slaw.
Repeat for about five more lettuce cups.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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