Beef up your dinner bowl with this taco salad! Fresh DIY pico de gallo, cheddar cheese, guacamole 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Enchilada Spice Blend(ContainsSulphites)
Cheddar Cheese, shredded(ContainsMilk)
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. Cut tomato into 1/2-inch pieces. Thinly slice green onion. Zest, then juice lime.
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 Enchilada Spice Blend and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Using a slotted spoon, transfer beef to a medium bowl. Season with salt and pepper, to taste, then stir to combine.
Meanwhile, add tomatoes, peppers, half the lime juice, half the green onions and 1/2 tbsp oil (dbl for 4 ppl) to another medium bowl. Season with salt and pepper, then stir to combine.
Add sour cream, lime zest and 1 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk until smooth.
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.
Divide dressed greens between bowls. Top with beef, pico de gallo and guacamole. Drizzle creamy lime dressing over top, then sprinkle with cheddar and remaining green onions.