Fully Loaded Taco Salad
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Fully Loaded Taco Salad

Fully Loaded Taco Salad

with chorizo, 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!

Allergènes:
Oeuf
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

227 g

Bœuf haché

85 g

Croustilles de maïs

113 g

Bébés épinards

1 pièce(s)

Patate douce

1 cs

Mélange d’épices chili-cumin

(Peut contenir Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde, Sésame, Soya)

1 pièce(s)

Tomate

2 cs

Sauce ranch

(Contient Oeuf, Lait)

¼ tasse(s)

Cheddar, râpé

(Contient Lait)

1 pièce(s)

Crème sure

(Contient Lait)

Pas inclus dans votre livraison

0.13 cc

Sel*

2.5 cs

Huile*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)860 kcal
Graisses58 g
dont saturés15 g
Glucides53 g
dont sucres8 g
Fibres7 g
Protéines33 g
Cholestérol95 mg
Sel1330 mg
Gras Trans1 g
Potassium1200 mg
Calcium300 mg
Fer5.5 mg

Ustensiles

Papier sulfurisé
Plaque de cuisson
Cuillères à mesurer
Grande poêle antiadhésive
Écumoire
Bol à mélanger, moyen
Grand bol

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!