Turns mealtime into quality time.
SIGN UP & SAVEDixie® Products Help You Focus On What Matters Most.
Our disposable tableware makes dishing up meals quick and easy, so you can pay attention to life’s important moments. With Dixie®, you get convenience, style and affordability and no worries about doing the dishes.
The Dixie® lineup of disposable tableware.
Dixie Ultra® plates and bowls
Designed to handle your heaviest, messiest meals from lasagna and spaghetti dinners to pizza nights and Taco Tuesdays.
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Dixie® plates, cups and bowls
The perfect solution for everyday meals that offers hassle-free convenience, saves time in the kitchen and looks nice at a great price.
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Dixie® To Go
cups
Trust your cup of joe on the go! The convenience of an insulated cup and non-slip grip makes it easy to sip your morning coffee anywhere.
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Enjoy every meal without worry.
Built Strong
From your heaviest first meal to your trip back for second and thirds, our disposable tableware allows you to double up on servings, not plates.
Convenient
Who’s doing the dinner dishes? Not you! With Dixie® disposable tableware, you get the satisfaction of plates, cups and bowls that hold up for meals and the convenience of easy cleanup.
Sustainable
From doing our part to take care of the forests to making sure trees are not wasted during our manufacturing processes, we take great pride and responsibility when using the earth’s resources.
Recipes & Tips
Cilantro-Lime Steak Tacos Recipe
Need a change from the usual slow cooker pot roast? Switch it up by turning it into tacos. Just slow cook the roast in a Tex-Mex seasoned broth, then shred the meat and serve in tortillas. Top with shredded cabbage, radishes, and pico de gallo for tacos that are good enough for company!
8hr - 10hr (low) - 4hr - 5hr (high) | 8 servings | 504 cal
INGREDIENTS
2 large onions, cut into 1/2-inch wedges
1 3-pound boneless beef chuck roast, trimmed and cut into 2-inch chunks
3/4 cup beef broth
1/3 cup freshly squeezed lime juice
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon tomato paste
4 cloves garlic, minced
2 teaspoons dried oregano, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
16 8-inch flour tortillas, warmed
2 cups shredded cabbage
1 cup thinly sliced radishes
1 cup pico de gallo
1/2 cup cilantro leaves
Lime wedges (optional)
DIRECTIONS
Step 1
In a 5- to 6-quart slow cooker, place onions. Place beef on top of onions.
Step 2
In a bowl, whisk together the beef broth, lime juice, cumin, chili powder, tomato paste, garlic, oregano, cayenne pepper, and salt until well combined. Pour over beef. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours.
Step 3
Using a slotted spoon, remove beef and onions from cooker. Coarsely shred beef with two forks, leaving some larger pieces intact. Skim fat from cooking liquid. Add enough of the cooking liquid to the beef mixture to moisten.
Step 4
Fill warmed tortillas with beef mixture. Top each with some of the shredded cabbage, sliced radishes, pico de gallo, and cilantro. Serve with lime wedges, if desired.
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