Sizzling Tex-Mex Street Tacos

Allergens

Dairy (Cheese), Eggs (Sour Cream)

Ingredients

• 8 corn tortillas
• 1 lb ground beef or chicken
• 2 tbsp Tex
• Mex seasoning blend
• 4 oz shredded Monterey Jack cheese
• 1 cup pico de gallo
• 1 avocado, diced
• 1/4 cup sour cream
• 1 lime, cut into wedges

Instructions

1. In a large skillet over medium heat, cook the ground meat with the Tex Mex seasoning blend, stirring occasionally until fully cooked. Set aside.
2. Warm the corn tortillas on a dry pan or griddle for 30 seconds per side. Keep warm.
3. Arrange four tortillas on each of two plates. Top each with cooked meat and a generous portion of shredded cheese.
4. Place skillet with meat back on high heat. Cook until cheese is melted and bubbly, about 2 minutes.
5. Remove from heat and use a spatula to scoop half the sizzling meat onto each plate, allowing it to cook for an additional minute before serving.
6. Top with pico de gallo, avocado, a dollop of sour cream, and lime wedges. Serve immediately.

Chef’s Insight

Add pickled jalapeños for an extra spicy kick!

Notes

Adjust seasoning blend according to personal taste.