Beef Taco Salad Bowls
with Charred Corn and Creamy Guacamole- Milk
- Sesame
- Milk
- May contain traces of allergens
- Triticale
- Peanuts
- Tree nuts
- Wheat
- Mustard
- Sulphites
- Soy
- Egg
- Fish
Ingredients: Ground beef • Thaw-friendly corn (corn, modified vinegar) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Baby tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Red wine vinegar • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide).
Ingredients
250 g
Ground Beef
85 g
Tortilla Chips
(Contains: Sesame, Milk, May contain traces of allergens)
113 g
Corn Kernels
113 g
Spring Mix
113 g
Baby Tomatoes
8 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
3 tbsp
Guacamole
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Sour Cream
(Contains: Milk, May contain traces of allergens, Milk)
1 tbsp
Red Wine Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then beef and corn. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt, pepper and Mexican Seasoning.
- Add 2 tbsp (1/4 cup) water. Cook for 1-2 min, stirring often, until water evaporates.
- Transfer to a plate and set aside to cool slightly.
- Meanwhile, open one side of the package of tortilla chips. Using your hands, crush tortilla chips in the package until broken into bite-sized pieces.
- Halve tomatoes.
- In a large bowl, add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add spring mix, tomatoes and half the crushed tortilla chips, then toss to coat.
- In a small bowl, combine sour cream and guacamole. Season with salt and pepper.
- Divide salad between bowls. Top with beef-corn mixture.
- Dollop creamy guacamole over top.
- Sprinkle cheese and remaining tortilla chips over top.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook chorizo.**
