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: 7 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} calories
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. Shredded Cheddar Cheese
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1 oz. Creme Fraiche
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½ oz. Crispy Fried 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) ZqwzdbPG
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Calories560
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Carbohydrates51g
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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
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
Thoroughly rinse any fresh produce and pat dry. Drain pot roast and separate into bite-sized pieces.
In provided tray, combine pepper and onion mix, mushrooms, and 1 tsp. olive oil. Microwave uncovered until vegetables are tender, 3-4 minutes.Carefully remove tray from microwave.Add pot roast and garlic salt to tray. Stir to combine. Cover tray with a damp paper towel. Microwave again covered until pot roast is heated through, 3-4 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.In a microwave-safe bowl, combine cheese, crème fraiche, and 1 Tbsp. water. Microwave until cheese melts, 30-60 seconds.Carefully remove bowl from microwave and stir to combine.To serve, fill tortillas with pot roast and vegetable mixture and top with cheese sauce and crispy onions. Bon appétit! -
2 Oven Instructions
Turn oven on to 375 degrees. Make sure to use conventional oven setting, not convection. Thoroughly rinse any fresh produce and pat dry. Drain pot roast and separate into bite-sized pieces.
Combine pepper and onion mix, mushrooms, and 1 tsp. olive oil in provided tray. Place tray on a baking sheet. Bake uncovered in hot oven until vegetables are tender, 8-10 minutes.Carefully remove tray from oven.Add pot roast and garlic salt to tray. Stir to combine. Tray will be hot! Use a utensil. Cover tray with foil. Place tray on a baking sheet. Bake again covered in hot oven until pot roast is heated through, 8-10 minutes.Carefully remove tray from oven.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.If tortillas come folded, keep folded.In a microwave-safe bowl, combine cheese, crème fraiche, and 1 Tbsp. water. Microwave until cheese melts, 30-60 seconds.Carefully remove bowl from microwave and stir to combine.To serve, fill tortillas with pot roast and vegetable mixture and top with cheese sauce and crispy onions. Bon appétit!
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