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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Chorizo Sausage, uncased
85 g
Tortilla Chips
(May contain Sesame, Milk)
113 g
Corn Kernels
113 g
Spring Mix
1 unit(s)
Tomato
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
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 Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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
- 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
- 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.
- Divide salad between bowls. Top with chorizo and guacamole.
- Drizzle creamy chipotle dressing over top, then sprinkle with cheddar.