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Ingredients
Scale
- ¾ cup cilantro, roughly chopped
- ¾ cup sour cream
- 1 lime juiced
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon salt (I use kosher salt)
- 1 pound ground beef (I used lean ground beef)
- ½ cup chopped yellow onion
- 2 Tablespoons tomato paste
- 3 garlic cloves, minced
- ½ cup salsa
- ⅛ cup water
- 1 ounce packet taco seasoning (I used low sodium)
- 8 (6-inch) flour tortillas (fajita size)
- 3 cups shredded mozzarella and provolone cheese mix
- ⅛–¼ cup oil (divided use)
Instructions
- Begin by preparing the cilantro lime sauce. In a blender, combine ¾ cup of roughly chopped cilantro, ¾ cup of sour cream, the juice of 1 lime, 1 minced garlic clove, ½ teaspoon ground cumin, and ½ teaspoon salt. Blend until smooth and emulsified. Set aside in the refrigerator until needed.
- In a skillet over medium heat, heat ⅛-¼ cup of oil. Add ½ cup of chopped yellow onion and cook until translucent, about 5 minutes.
- Add 1 pound of lean ground beef to the skillet, breaking it up with a spatula. Cook until browned, about 7-10 minutes.
- Mix in 2 tablespoons of tomato paste, 3 minced garlic cloves, and the ½ cup of salsa. Stir to combine.
- Pour in ⅛ cup of water and the taco seasoning packet. Mix and simmer for 10 minutes, allowing the flavors to meld.
- Warm the 8 flour tortillas in a separate pan or microwave. Fill each tortilla with the beef mixture and top with the shredded cheese blend and cilantro lime sauce. Serve warm.
Notes
Feel free to add toppings like diced tomatoes, jalapeños, or avocado for extra flavor.
Using lean ground beef makes this dish a healthier option without sacrificing taste.
Store leftover beef mixture in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 365
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 70mg