Fast & Fresh
Philly Cheese-Style Pot Roast Tacos
with cheddar cheese sauce and crispy onions
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesOver 30g protein
Chef
Maija Barnes
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
- 4 oz. Pepper and Onion Mix
- 4 oz. Sliced Cremini Mushrooms
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1 oz. Creme Fraiche
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1 oz. Shredded Cheddar Cheese
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½ oz. Crispy Onions
- ½ tsp. Garlic Salt
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) QPGLmnqE
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Calories560
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Carbohydrates50g
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Net Carbs47g
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Fat26g
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Protein31g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Microwave-Safe Bowl
- 1 Baking Sheet
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
Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Drain pot roast and separate into bite-sized pieces.
In one side of provided tray, combine pepper and onion mix, mushrooms, garlic salt, and 1 tsp. olive oil.Place pot roast in empty side of tray. Cover tray with a damp paper towel.Microwave covered until vegetables are tender and pot roast is heated through, 4-5 minutes.Carefully remove tray from microwave.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.Carefully remove from microwave.In a microwave-safe bowl, combine cheese, creme fraiche, and 1 Tbsp. water.Microwave uncovered until cheese melts, 30-60 seconds.Carefully remove bowl from microwave and stir to combine.To serve, fill tortillas with pot roast and vegetables and top with cheese sauce and crispy onions. 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. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Drain pot roast and separate into bite-sized pieces.
In one side of provided tray, combine pepper and onion mix, mushrooms, garlic salt, and 1 tsp. olive oil.Place pot roast in empty side of tray. Cover tray with foil. Place tray on a baking sheet.Bake covered in hot oven until vegetables are tender and pot roast is heated through, 15-20 minutes.While filling bakes, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.Carefully remove from microwave.In a microwave-safe bowl, combine cheese, creme fraiche, and 1 Tbsp. water.Microwave uncovered until cheese melts, 30-60 seconds.Carefully remove bowl from microwave and stir to combine.Carefully remove tray from oven.To serve, fill tortillas with pot roast and vegetables and top with cheese sauce and crispy onions. Bon appétit!
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