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
A note about serious food allergies
Deconstruct an overly used and often incorrectly applied concept… as it is here! But this is all the delicious flavors of tacos, broken down into skillet form: seasoned meat topped with luscious cheese, feisty pico de gallo, crunchy tortilla strips, and sour cream. Served on a bed of lettuce, this deconstruction, constructed of the best stuff, is built to last.
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
Medium 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
Core tomato and cut into ¼" dice.
Mince cilantro (no need to stem).
Halve and peel onion. Slice halves into thin strips.
Hold romaine heart at root end and slice thinly.
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Make the Pico de Gallo
Combine tomato, jalapeño (to taste), cilantro, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
Cook the Beef
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. You may also use a cast iron skillet.
Add ground beef to hot pan and stir occasionally, breaking up with a spoon, until no pink remains, 4-6 minutes.
Add onion and stir occasionally until tender, 3-5 minutes.
Stir in ¼ cup water, taco seasoning, ½ tsp. salt, and a pinch of pepper until thoroughly combined.
Melt the Cheese
Top beef with cheese and let melt, 1 minute.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing beef on lettuce and topping with pico de gallo, sour cream, and tortilla strips. Bon appétit!
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