Cheesy Southwest Beef Tacodillas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry produce. Finely dice tomato. Halve, peel, and finely dice onion. Zest and quarter lime. Peel and finely chop garlic.

Step 2

In a small bowl, combine tomato, 2 TBSP onion, a squeeze of lime juice, and a pinch of salt and pepper. In a separate small bowl, combine 2 TBSP mayonnaise with another squeeze of lime juice and a pinch of lime zest. Add water a splash at a time until mixture reaches a drizzling consistency.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and remaining onion; cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Add garlic and Southwest Spice Blend and cook, stirring, until fragrant, 1 minute more. Drain any excess fat from pan. Stir in stock concentrate and 2 TBSP water until combined. Turn off heat; transfer to a plate. Wipe out pan.

Step 4

Evenly sprinkle bottom half of each tortilla with cheese, then top cheese with beef mixture; fold tortillas in half to create tacodillas. Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for beef over medium heat. Working in batches, add tacodillas to pan and cook until tortillas are golden brown, 1-2 minutes per side.

Step 5

Divide tacodillas between plates. Drizzle with lime mayo and top with pico de gallo. Serve with remaining lime wedges on the side.