Nutritionist's Pick: Beef Taco Salad
with Chickpeas, Corn, Peppers and Cilantro Sour Cream
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Ground beef • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lime • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
7 g
Cilantro
1 unit(s)
Chickpeas
(Contains: Gluten, Wheat, May contain traces of allergens)
113 g
Corn Kernels
8 g
Mexican Seasoning
(Contains: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, May contain traces of allergens)
86 mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, Milk)
2 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
28 g
Spring Mix
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Drain and rinse chickpeas.
- Zest, then juice half the lime (whole lime for 4 servings). Cut remaining lime into wedges.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop cilantro.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil and chickpeas. Season with half the Mexican Seasoning. Cook for 5-6 min, stirring occasionally, until chickpeas are golden. Season with salt and pepper.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Meanwhile, in a medium non-stick pan, heat 1/2 tbsp (1 tbsp) olive oil over medium-high.
- When the pan is hot, add beef. Cook for 3-5 min, breaking up the beef into smaller pieces, until no pink remains.**
- Add remaining Mexican Seasoning, tomato sauce base and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until fragrant. Season with salt and pepper.
- Heat the same large non-stick from from step 2 over medium-high. When hot, add 1 tbsp (2 tbsp) olive oil, corn and peppers. Cook for 4-5 min, stirring often, until tender. Season with salt, pepper, half the lime zest and half the cilantro.
- To a small bowl, add sour cream, remaining cilantro, remaining lime zest, lime juice. Stir to combine. Season with salt and pepper.
- Divide chickpeas, veggies, spring mix and beef between bowls.
- Drizzle cilantro sauce over top.
- Squeeze a lime wedge over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**
