Express

Beef Taco Lettuce Wraps

with all the fixings

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • KETO-FRIENDLY

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In Your Box (serves 2)

  • 10 oz. Ground Beef
  • 1 Romaine Heart
  • 1 Roma Tomato
  • 4 oz. Fire Roasted Salsa
  • 2 oz. Pico de Gallo Guacamole
  • Info
    2 oz. Sour Cream
  • Info
    1 oz. Shredded Nacho/Taco Cheese Blend
  • 2 tsp. Mirepoix Broth Concentrate
  • 1 Tbsp. Taco Seasoning

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.

  • Nutrition (per serving)

  • Calories
    550
  • Carbohydrates
    17g
  • Net Carbs
    11g
  • Fat
    40g
  • Protein
    34g
  • Sodium
    1610mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

Cooking Guidelines

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

Customize It Instructions

  • If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.

  • If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Cook the Beef

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground beef and taco seasoning to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Add mirepoix base and 2 Tbsp. water and stir to combine. Remove from burner.

    While beef cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Cut off root end of romaine. Separate leaves of lettuce for cups.

    Core tomato and cut into 1/2" dice.

  3. 3

    Make the Crema

    In a mixing bowl, combine sour cream, a pinch of salt, and 2 Tbsp. water. Set aside.

  4. 4

    Assemble Lettuce Cups and Finish Dish

    Place lettuce cups on a clean cutting board. Evenly distribute beef, salsa (to taste), tomatoes, guacamole, cheese, and crema between lettuce cups.

    You should have about 5-6 cups total. Layer two lettuce cups for extra crunch and structural support. Lettuce cups are a delicious but messy meal. For this recipe, they can easily be converted to a salad. Simply chop romaine and top with filling after completing steps.

    Plate dish as pictured on front of card. Bon appétit!

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