with Lime-Ranch Green Salad
Get ready for a delicious spin on taco night. Classic Tex-Mex flavours like lime, Monterey Jack cheese and green onions top flatbreads in this fun dinner. Ingredients: Ground beef • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Baby tomatoes • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Radish • Limes • Green onion • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Ranch dressing (canola and/or soya oil, buttermilk (partly skimmed milk, salt, bacterial culture), white vinegar, water, sugar, salt, frozen egg yolk, spices, polysorbate 60, xanthan gum, natural flavour, monosodium glutamate, lactic acid, sodium benzoate, calcium lactate, calcium disodium EDTA) (egg, milk) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Ground Beef
250 g
Flatbread
2 unit(s)
Monterey Jack Cheese, shredded
1 cup
Enchilada Spice Blend
1 tbsp
Baby Tomatoes
113 g
Spring Mix
113 g
Green Onion
4 unit(s)
Ranch Dressing
2 tbsp
Lime
1 unit(s)
Chipotle Sauce
2 tbsp
Tomato Sauce Base
2 tbsp
Tex-Mex Paste
1 tbsp
Radish
3 unit(s)
Pepper
0.125 tsp
Salt
0.125 tsp
- Thinly slice green onions.
- 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.** Season with salt and pepper.
- Carefully drain and discard excess fat, if desired.
- Add Enchilada Spice Blend, half the green onions and 2 tsp (4 tsp) water. Cook, stirring often, until fragrant, 1-2 min.
- Remove the pan from heat.
- Meanwhile, arrange flatbreads on a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 foil-lined baking sheets.)
- Toast flatbreads in the middle of the oven until softened, 2-3 min. (NOTE: For 4 ppl, toast one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn.)
- Meanwhile, stir tomato sauce base and Tex-Mex paste together in a small bowl. Set aside.
- Carefully flip flatbreads.
- Evenly spread Tex-Mex paste mixture over flatbreads.
- Top with beef mixture, then sprinkle with cheese.
- Broil in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn.)
- Meanwhile, halve tomatoes.
- Cut radishes into 1/4-inch half-moons.
- Zest, then juice half the lime (whole lime for 4 ppl).
- Cut any remaining lime into wedges.
- Meanwhile, add ranch dressing, lime zest and 2 tsp (4 tsp) lime juice to a large bowl. Season with salt and pepper, then stir to combine.
- Add spring mix, radishes and tomatoes, then toss to combine.
- Set aside.
- Stir together chipotle sauce and 1/2 tbsp (1 tbsp) water in another small bowl. Drizzle over flatbreads.
- Sprinkle remaining green onions over flatbreads.
- Cut beef taco flatbreads into pieces, then divide between plates.
- Serve salad on the side.
- Squeeze a lime wedge over top, if desired.
910
kcal
Calories
48
g
Fat
20
g
Saturated Fat
71
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
50
g
Protein
130
mg
Cholesterol
1940
mg
Sodium
1.5
g
Trans Fat
1100
mg
Potassium
550
mg
Calcium
8
mg
Iron
