Fully Loaded Taco Salad
with chorizo, shredded cheese & crunchy tortilla chipsCalories
:
870 kcalProtéines
:
34g protéinesDurée de préparation
:
30 minutesDifficulty
:
MoyenAllergènes:
- Oeuf
- Lait
- Sésame
- Lait
- Peut contenir des traces d’allergènes
- Triticale
- Noix
- Blé
- Arachides
- Sulfites
- Soya
- Moutarde
- Poisson
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!
Produit dans un établissement 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.
Ingrédients
quantité par portion
227 g
Bœuf haché
85 g
Croustilles de maïs
(Peut contenir : Sésame, Lait)
113 g
Jeunes épinards
1 pièce(s)
Patate douce
11 g
Mélange d’épices chili-cumin
(Peut contenir : Sésame, Lait, Triticale, Noix, Blé, Arachides, Sulfites, Soya, Moutarde)
1 pièce(s)
Tomate
2 cs
Vinaigrette ranch
(Contient: Oeuf, Lait Peut contenir : Sésame, Noix, Blé, Sulfites, Soya, Moutarde, Poisson)
¼ tasse(s)
Cheddar, râpé
(Contient: Lait)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
Pas inclus dans votre livraison
0.13 cc
Sel*
2.5 cs
Huile*
0.13 cc
Poivre*
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Grande poêle antiadhésive
•Écumoire
•Bol à mélanger, moyen
•Grand bol
Instructions
1
- Cut sweet potato into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
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.
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.
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.
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.
6
- Divide salad between plates.
- Sprinkle cheese over top.
- Enjoy!
