Fully Loaded Taco Salad

Fully Loaded Taco Salad

Name: Fully Loaded Taco Salad with beef, shredded cheese & crunchy tortilla chips
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 227 g Ground Beef; 85 g Tortilla Chips; 113 g Baby Spinach; 1 unit(s) Sweet Potato; 1 tbsp Chili-Cumin Spice Blend; 1 unit(s) Tomato; 2 tbsp Ranch Dressing; ¼ cup Cheddar Cheese, shredded; 1 unit(s) Sour Cream; 0.13 tsp Salt*; 2.5 tbsp Oil*; 0.13 tsp Pepper*

with beef, shredded cheese & crunchy tortilla chips

Save up to $140 today!

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)

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*

Nutrition Values

Calories850 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

Cut sweet potato into 1/2-inch pieces.
Cut tomato into 1/2-inch pieces.

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.

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.

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.

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.

Divide salad between plates.
Sprinkle cheese over top.
Enjoy!