Chipotle Steak Strip Tacos with Creamed Corn Elote and Jalapeño Ranch Slaw
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:6 days
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.
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
Bake The Vegetables and Steak
Preheat oven to 400 degrees. Remove lid and label, if necessary. Reserve lid. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Add cream cheese and 1 tablespoon water to provided tray until completely combined.
Top with corn, peppers, and half the garlic salt. Top with steak strips and remaining garlic salt. Bake uncovered in hot oven until steak is no longer pink, 24-28 minutes.
Make The Slaw
Combine slaw mix and dressing on reserved lid.
Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Fill tortillas with corn mixture and top with steak, cheese, slaw and crispy jalapenos. Bon appétit!
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