with Peppers, Onions and Leafy Green Salad
Ingredients: Ground beef • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Sweet bell pepper • Red onion • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Ranch dressing (egg, milk) (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) • Chipotle sauce (milk, soy, egg, mustard) (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) • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Ground Beef
250 g
Sandwich Bun
2 unit(s)
Southwest Spice Blend
3 g
Ranch Dressing
2 tbsp
Chipotle Sauce
2 tbsp
Panko Breadcrumbs
0.165 cup
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Spring Mix
56 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat oven to 450˚F.
Wash and dry all produce. - Line a baking sheet with parchment paper.
- To a large bowl, add beef, half the panko (use all for 4 servings) and half the Southwest Spice Blend (use all for 4 servings). Season with salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet. Gently flatten into 1-inch patties using the back of a spatula.
- Bake in the middle of the oven for 10-12 min, until golden and cooked through.**
- Meanwhile, core, then cut peppers into 1/4-inch slices.
- Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 servings).
- Halve buns.
- Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then half peppers and onions.
- Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Season with salt and pepper.
- Remove the pan from heat.
- On another parchment lined baking sheet, arrange buns, cut-side up. Sprinkle cheese over bottom bun.
- Toast buns in the top of the oven for 3-4 min, until cheese melts. (TIP: Keep an eye on buns so they don't burn.)
- Cut remaining peppers into 1/4-inch pieces.
- To a large bowl, add peppers, half the spring mix and half the ranch dressing. Season with salt and pepper. Toss to combine.
- Meanwhile, in a small bowl, stir together remaining ranch dressing and chipotle sauce.
- Spread ranch-chipotle mix on both buns.
- Divide veggies, meatballs and remaining spring mix between buns.
- Divide salad and sandwiches between plates.
- Serve remaining chipotle ranch on the side for dipping.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook chorizo.**
850
kcal
Calories
46
g
Fat
16
g
Saturated Fat
66
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
42
g
Protein
115
mg
Cholesterol
1170
mg
Sodium
1
g
Trans Fat
700
mg
Potassium
250
mg
Calcium
7
mg
Iron
