Express
Family
Pork, Bean, and Pepper Tacos
with enchilada sauce and slaw
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Thin Sliced Pork
- 16 oz. Cooked White Rice
- 15 oz. Pinto Beans
- 12 Small Flour Tortillas
- 8 oz. Pepper and Onion Mix
- 8 oz. Slaw Mix
- 4 fl. oz. Enchilada Sauce
- 1½ fl. oz. Buttermilk Ranch Dressing
- 2 tsp. Taco Seasoning
- 1 tsp. Garlic Salt
- 1 tsp. Portuguese Piri Piri Blend
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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Calories880
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Carbohydrates98g
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Net Carbs85g
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Fat27g
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Protein55g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
- 1 Plate
- 1 Colander/Strainer
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 steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Vegetables and Beans
Drain and rinse beans in a colander/strainer.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add pepper and onion mix and half the garlic salt (reserve remaining for pork) to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes.Stir in beans until heated through, 30-60 seconds.Transfer vegetable mixture to a plate. Wipe pan clean and keep over medium heat. -
2 Cook Pork and Add Vegetables
Pat sliced pork dry. Coarsely chop, then separate pieces.
Add 2 tsp. olive oil, pork, taco seasoning (use less if spice-averse), and remaining garlic salt to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes. Add vegetable mixture and stir occasionally until combined, 20-30 seconds.Add enchilada sauce (to taste) and 2 Tbsp. water. Stir occasionally until combined and pork mixture is coated, 1-2 minutes.Remove from burner. Rest, 3 minutes.While pork mixture cooks, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
In a microwave-safe bowl, combine rice and a pinch of salt.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Stir in piri piri seasoning (to taste) until combined and fluff rice with a fork. -
4 Heat Tortillas, Assemble Slaw, and Finish Dish
Wrap tortillas in a damp paper towel. If tortillas come folded, keep folded.
Microwave until heated through, 30-60 seconds.Carefully remove from microwave.In a mixing bowl, combine slaw mix, dressing, and a pinch of salt.Plate dish as pictured on front of card, filling tortillas with pork mixture (to taste) and slaw. Bon appétit!
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