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Carb Smart Beef Taco Salad Bowls

Carb Smart Beef Taco Salad Bowls

with Avocado Salsa and Creamy Lime Dressing

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Beef up your bowls with this Taco Salad! Loads of avocado salsa, cheddar cheese and a creamy lime dressing will fill you up, without the starch.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)Optional SpiceQuick
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

1 unit

Avocado

113 g

Baby Tomatoes

1 unit

Lime

2 unit

Green Onions

160 g

Sweet Bell Pepper

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Mexican Seasoning

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

113 g

Spring Mix

¼ tsp

Chipotle Powder

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate26 g
Sugar8 g
Dietary Fiber11 g
Protein35 g
Cholesterol90 mg
Sodium770 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Medium Bowl
Large Non-Stick Pan
Measuring Spoons
Small Bowl
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.Heat Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Thinly slice green onions. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, pit, then cut avocado into 1/2-inch pieces. Add avocado to a medium bowl. Squeeze a lime wedge or two over avocado, then toss to coat.

2

Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add Mexican Seasoning and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Remove pan from heat. Season with salt and pepper, then stir to combine.

3

While beef cooks, add tomatoes, peppers, half the green onions and 1/2 tbsp oil (dbl for 4 ppl) to the medium bowl with avocados. Season with salt and pepper, then stir to combine.

4

Add sour cream, lime zest, half the lime juice and 1 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

5

Add remaining lime juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.

6

Divide spring mix between bowls. Top with beef and avocado salsa. Drizzle creamy lime dressing over top, then sprinkle with cheddar and remaining green onions.