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Carb Smart Beef Taco Salad Bowls

Carb Smart Beef Taco Salad Bowls

with Pico de Gallo and Creamy Lime Dressing

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Beef up your bowls with this taco salad! Fresh, bright DIY pico de gallo, cheddar cheese, guacamole and a creamy lime dressing will fill you up, without the starch.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:Carb Smart (50g or less)Optional SpiceQuick
Allergens:Milk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

3 tbsp

Guacamole

80 g

Roma Tomato

1 unit

Lime

1 unit

Green Onion

160 g

Sweet Bell Pepper

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Enchilada Spice Blend

(ContainsSulphites/Sulfite)

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

113 g

Spring Mix

¼ tsp

Chipotle Powder

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat47 g
Saturated Fat7 g
Carbohydrate55 g
Sugar6 g
Dietary Fiber6 g
Protein48 g
Cholesterol110 mg
Sodium740 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
Utensilsarrow down iconarrow down icon
Zester
Large Non-Stick Pan
Slotted Spoon
Medium Bowl
Measuring Spoons
Whisk
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Heat Guide for Step 2: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Thinly slice green onion. Zest, then juice lime.

2

Heat a large non-stick pan over medium-high heat. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add Enchilada Spice Blend and 1/4 tsp chipotle powder. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec. Using a slotted spoon, transfer beef to a medium bowl. Season with salt and pepper, to taste, then stir to combine.

3

Meanwhile, add tomatoes, peppers, half the lime juice, half the green onions and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

4

Add sour cream, lime zest and 1 1/2 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then whisk until smooth.

5

Add remaining lime juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.

6

Divide dressed greens between bowls. Top with beef, pico de gallo and guacamole. Drizzle creamy lime dressing over top, then sprinkle with cheddar and remaining green onions.