Fast & Fresh
Mexican-Style Beef Pot Roast Tacos
with creamy chipotle corn
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Laura Alpern
Fast & Fresh meals combine Home Chef's freshest ingredients with speedy preparation. Assemble the meal and heat in the microwave for a delicious meal in minutes! Fast & Fresh saves time and minimizes cleanup without sacrificing flavor. Heat in the microwave or oven! Enjoy!
In Your Box (serves 2)
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8 oz. Fully Cooked Beef Pot Roast
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6 Small Flour Tortillas
- 5 oz. Corn Kernels
- 4 oz. Black Beans
- 4 oz. Crushed Tomatoes
- 1½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
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1 oz. Shredded Cheddar-Jack Cheese
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1 oz. Chipotle Crema
- ¼ oz. Cilantro
- 1 tsp. Chile and Cumin Rub
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) d3VEMVOD
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Calories590
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Carbohydrates69g
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Net Carbs63g
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Fat20g
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Protein34g
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Sodium1700mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 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
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1 Microwave Instructions
Drain and rinse beans in a colander/strainer. Drain pot roast and separate pieces.
In provided tray, combine pot roast, beans, chile and cumin rub, tomatoes, and hatch green chile peppers (to taste). Cover tray with a damp paper towel.Microwave covered until pot roast is heated through, 2-3 minutes.Carefully remove tray from microwave.Place corn in a microwave-safe bowl. Cover bowl with a damp paper towel. Microwave covered until corn is heated through, 1-2 minutes.While corn heats, stem and tear cilantro leaves.Carefully remove bowl from microwave. Add chipotle crema and a pinch of salt and pepper to bowl with corn. Stir to combine.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.To serve, fill tortillas with pot roast mixture, creamy corn, cheese, and cilantro. Bon appétit! -
2 Oven Instructions
Turn oven on to 375 degrees. Let preheat, at least 10 minutes. Make sure to use conventional oven setting, not convection.
Drain and rinse beans in a colander/strainer. Drain pot roast and separate pieces.In provided tray, combine pot roast, beans, chile and cumin rub, tomatoes, and hatch green chile peppers (to taste). Cover tray with foil. Place tray on a baking sheet.Bake covered in hot oven until pot roast is heated through, 12-15 minutes.Carefully remove tray from oven.Place corn in a microwave-safe bowl. Cover bowl with a damp paper towel. Microwave covered until corn is heated through, 1-2 minutes.While corn heats, stem and tear cilantro leaves.Carefully remove bowl from microwave. Add chipotle crema and a pinch of salt and pepper to bowl with corn. Stir to combine.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.To serve, fill tortillas with pot roast mixture, creamy corn, cheese, and cilantro. Bon appétit!
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