PREP:10 mins COOK:20 mins SERVINGS:2 CALORIES:785 Level:Easy

From your meal kit

½ lb Beef
2 Tbsp Taco Seasoning
6 pcs Corn Tortilla
1 head Romaine Lettuce
½ cup Monterey Jack Cheese
1 pcs Avocado
½ pcs Red Onion
2 cloves Garlic
½ can Black Beans
3/10 cup Greek Yogurt
1 Tbsp Cilantro
¼ pcs Lime

From your pantry

3 Tbsp Olive Oil
Salt And Ground Black Pepper


Cooking Instructions



1. Preheat oven to 350 degrees. Toss the 6 cut tortilla strips with 1 Tbsp olive oil, salt, and pepper, and bake until crispy for 10-12 minutes, rotating halfway through the cooking process.



2. While tortilla strips cook, add ½ lb beef to the skillet with 2 Tbsp of olive oil over medium-high heat. Season with 2 Tbsp taco seasoning and brown for about 5 minutes on each side. Remove from skillet and set aside.



3. In the same pan, add 1 Tbsp of olive oil over medium heat and saute ½ diced red onion and 2 minced garlic cloves. Cook until soft, about 3 minutes.



4. Add ½ can of black beans to the skillet and cook for 5 minutes.



5. For the cilantro lime crema: combine ½ cup of Greek yogurt, 1 Tbsp chopped cilantro, juice from ¼ lime, salt and pepper to taste. If the crema is too thick, add milk, water, or olive oil (whatever you have) to thin it out.



6. To assemble, toss the chopped romaine lettuce with the cilantro lime crema, spoon the steak mixture over the top, garnish with ½ cup of shredded cheese, 1 chopped avocado, and tortilla strips.