Southwest Beef Salad
with Corn and Creamy Lime Dressing
Southwest spice flavours tender beef and quick-cooking corn in this speedy salad. Want to make it even faster? Leave the tomatoes whole!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
85 g
Tortilla Chips
(May contain Sesame, Milk)
113 g
Baby Spinach
113 g
Corn Kernels
113 g
Baby Tomatoes
1 unit(s)
Lime
1 unit(s)
Sour Cream
(Contains Milk)
1 tbsp
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
Not included in your delivery
½ tsp
Sugar*
0.13 tsp
Pepper*
2 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef. Break beef up into smaller pieces, then add corn.
- Cook, stirring occasionally, until beef is cooked through, 5-6 min.**
- Remove and discard excess fat, if desired.
- Add Southwest Spice Blend, then stir to combine.
- Remove from heat, then season with salt and pepper.
- Meanwhile, juice half the lime. Cut remaining lime into wedges.
- If desired, halve tomatoes.
- Add sour cream, 1/4 tsp (1/2 tsp) sugar, 1 tsp (2 tsp) lime juice and 1/2 tbsp (1 tbsp) water to a small bowl.
- Season with salt and pepper, then stir to combine.
- Add remaining lime juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add tomatoes and spinach, then toss to combine.
- Divide salad between plates.
- Crumble tortilla chips over top.
- Top with beef and corn.
- Drizzle creamy lime dressing over top.
- Squeeze a lime wedge over top, if desired.
If you've opted to get beef, reduce oil to 1/2 tbsp (1 tbsp), then add beef to the pan. Cook beef in the same way the recipe instrcuts you to cook the turkey. Remove and discard excess fat, if desired.
