Fully Loaded Taco Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Fully Loaded Taco Salad

Fully Loaded Taco Salad

with beef, shredded cheese & crunchy tortilla chips

Here's a bowl that's absolutely loaded with your favourite taco toppings! Perfectly spiced chorizo is tossed with crisp spinach, roasted sweet potato, creamy ranch and crunchy tortilla chips. You'll be dreaming about salad for dinner after this!

Allergens:
Egg
Milk

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

227 g

Ground Beef

85 g

Tortilla Chips

113 g

Baby Spinach

1 unit(s)

Sweet Potato

1 tbsp

Chili-Cumin Spice Blend

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

1 unit(s)

Tomato

2 tbsp

Ranch Dressing

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

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

Not included in your delivery

0.13 tsp

Salt*

2.5 tbsp

Oil*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories860 kcal
Fat58 g
Saturated Fat15 g
Carbohydrate53 g
Sugar8 g
Dietary Fiber7 g
Protein33 g
Cholesterol95 mg
Sodium1330 mg
Trans Fat1 g
Potassium1200 mg
Calcium300 mg
Iron5.5 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

Parchment Paper
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Slotted Spoon
Medium Bowl
Large Bowl

Instructions

Prepare Ingredients
1
  • Cut sweet potato into 1/2-inch pieces.
  • Cut tomato into 1/2-inch pieces.
Roast Sweet Potatoes
2
  • To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with half the Chili-Cumin Spice Blend, salt and pepper, then toss to coat.
  • Roast on the middle rack of the oven for 16-18 min, stirring halfway through, until tender and golden-brown.
Cook Chorizo
3
  • Meanwhile, in a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat.
  • When the pan is hot, add chorizo and remaining Chili-Cumin Spice Blend. Cook for 4-6 min, breaking up chorizo into smaller pieces, until no pink remains.**
  • Using a slotted spoon, carefully transfer chorizo to a medium bowl to cool.
  • Reserve fat in the pan.
Toast Chips
4
  • Heat the pan with reserved chorizo fat over medium-low.
  • Add tortilla chips and 1/2 tbsp (1 tbsp) oil. Cook for 4-5 min, stirring frequently, until chips are warm and have absorbed chorizo fat.*
  • Remove the pan from heat.
Toss Salad
5
  • Meanwhile, to a large bowl, add spinach, tomatoes, sour cream and ranch dressing. Season with salt and pepper, then toss to combine.
  • Add chorizo and sweet potatoes.
  • Crumble toasted chips over top, then toss to combine.
Plate & Serve
6
  • Divide salad between plates.
  • Sprinkle cheese over top.
  • Enjoy!