Chorizo Taco Salad Bowls
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Chorizo Taco Salad Bowls

Chorizo Taco Salad Bowls

with Charred Corn and Creamy Chipotle Dressing

It's time you made friends with salad! This taco inspired salad features smoky Tex-Mex seasoned Chorizo with charred sweet corn, tomato, spring mix and toppings galore of guacamole, cheddar and crushed tortilla chips! A generous drizzle of creamy chipotle dressing is the perfect finishing touch.

Tags:
Chef's Choice
Allergens:
Mustard
Milk
Egg
Soy
Sulphites

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

85 g

Tortilla Chips

113 g

Corn Kernels

113 g

Spring Mix

1 unit(s)

Tomato

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

3 tbsp

Guacamole

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

2 tbsp

Chipotle Sauce

(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Oil*

0.13 tsp

Salt*

½ tsp

Sugar*

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Nutrition Values

Calories910 kcal
Fat64 g
Saturated Fat16 g
Carbohydrate53 g
Sugar11 g
Dietary Fiber7 g
Protein27 g
Cholesterol85 mg
Sodium1740 mg
Trans Fat0.2 g
Potassium1250 mg
Calcium225 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Measuring Spoons
Whisk
Small Bowl
Large Bowl

Instructions

1
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the corn (use all for 4 ppl). Season with salt and pepper. Cover and cook, stirring occasionally, until deep golden-brown, 5-6 min.
  • Remove from heat, then transfer corn to a plate to cool.
2
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo, Tex-Mex paste and 1 tbsp of water (dbl for 4 ppl). Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.**
  • Remove from heat, then transfer chorizo to a plate.

In dev: see if water is needed and if that is the correct amount

3
  • Meanwhile, add sour cream, chipotle sauce and 1 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.

In dev: see if more water is needed

4
  • Cut tomato into 1/4-inch pieces.
  • Add vinegar, 1 tbsp oil and 1/2 tsp sugar (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.
  • Add spring mix and tomatoes, then toss to coat.
5
  • Divide salad between bowls. Top with chorizo and guacamole.
  • Drizzle creamy chipotle dressing over top, then sprinkle with cheddar.