Express
Cilantro-Lime Beef Lettuce Cups
with radish slaw
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Ground Beef
- 1 Romaine Heart
- 3 oz. Shredded Red Cabbage
- 1 Lime
- 2 fl. oz. Enchilada Sauce
- 2 oz. Radish
- 2 oz. Chipotle Crema
- 1 oz. Grated Cotija
- 2 Green Onions
- ¼ oz. Cilantro
- 2 tsp. Fajita 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.
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Nutrition (per serving)
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Calories500
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Carbohydrates19g
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Net Carbs13g
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Fat32g
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Protein35g
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Sodium1100mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Cut off root end of romaine. Separate leaves of lettuce for cups. To re-crisp lettuce cups, soak in icy, cold water, 5 minutes. Thoroughly dry.
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.Trim and mince radish.Halve lime and juice.Stem and tear cilantro leaves.Trim and thinly slice green onions. -
2 Cook the Ground Beef
Place a large non-stick pan over medium-high heat.
Add ground beef to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Drain any excess liquid from pan. Pan will be hot! Use caution. -
3 Add the Sauce
Add enchilada sauce (to taste), fajita seasoning, and a pinch of salt to hot pan. Stir occasionally until combined, 30-60 seconds.
Remove from burner.While sauce cooks, continue recipe. -
4 Make Slaw and Finish Dish
In a mixing bowl, combine shredded cabbage, radish, green onions, 1 Tbsp. lime juice (to taste), 1/4 tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card, filling lettuce cups with ground beef and slaw. Garnish with chipotle crema, cilantro, and cheese. Bon appétit!
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