Entrees
Taco Bento Box
Makes 5 boxes
Taco Bento Box
Makes 5 boxes
Ideal for your weekly meal prep.
Ingredients
TACO FILLING:
- 1 garlic clove
- 1 jalapeño, halved and seeded
- ½ medium onion
- 1 pound sirloin roast or beef stew (chuck) meat, cut into 1-inch pieces
- 1½ teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
- Pinch cayenne
- ½ teaspoon kosher salt
- 1 teaspoon vegetable oil
- 2 teaspoons tomato paste
ASSEMBLY:
- ½ head romaine lettuce
- 10 ounces cherry tomatoes
- 1 jalapeño
- 2 ounces Monterey Jack
- Guacamole, for serving
- Sour cream, for serving
- Soft taco shells
- 1 lime
Preparation
- Insert the universal blade into the work bowl of the Cuisinart® 9-Cup Continuous Feed Food Processor. Cut the jalapeño and onion into 1-inch pieces. Add the jalapeño, onion, and garlic to the work bowl. Secure the lid, and then pulse until chopped.
- Scrape down the bowl, and add the beef, spices, and salt. Pulse to chop, 10 to 12 long pulses.
- Add the oil to a large sauté pan over medium-high heat. Add the meat mixture. Sauté until fully cooked. Stir in the tomato paste, and continue to cook until starting to brown, about 5 minutes. Taste and adjust seasoning according to preference.
- Insert the medium slicing disc in the food processor. Slice the lettuce on High, and then transfer to a small bowl. Repeat with the cherry tomatoes and jalapeño.
- Insert the medium shredding disc. Shred the cheese on High, and then transfer to a small bowl.
- Assemble the bento boxes. Add ½ cup of the meat, ¼ cup lettuce, ¼ cup tomato, 2 tablespoons shredded cheese, ¼ cup guacamole, 1 tablespoon sour cream, and 2 taco shells to a bento box or travel container. Garnish with sliced jalapeño and lime wedges. Cover and store in the refrigerator until ready to eat.
