with Zesty Guacamole
Ingredients: Ground beef • Roma tomato • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Lime • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Shallot • 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) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Utensils
Tags
Ground Beef
250 g
Flour Tortillas
6 unit(s)
Enchilada Spice Blend
8 g
Guacamole
6 tbsp
Lime
1 unit(s)
Tomato
1 unit(s)
Tomato Sauce Base
2 tbsp
Sour Cream
43 mL
Shallot
1 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Sugar
0.5 tsp
Salt
0.063 tsp
Pepper
0.063 tsp
Oil
1.5 tbsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then mince shallot.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- In a small bowl, combine tomatoes, shallots, lime zest, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Enchilada Spice Blend. Cook for 1 min, stirring often, until fragrant.
- Season with salt and pepper.
- Add tomato sauce base and 1/4 cup (1/2 cup) water. Stir to combine.
- On a clean surface, arrange tortillas.
- Using a slotted spoon, divide beef filling down the middle of each tortilla. Sprinkle cheese over top.
- Roll tortillas tightly over filling, then on a parchment-lined baking sheet, arrange taquitos, seam-side down.
- Brush taquitos with 1 tbsp (2 tbsp) oil.
- Bake in the middle of the oven for 6-8 min, until golden.
- Divide taquitos between plates.
- Dollop with guacamole, sour cream and tomato salsa.
- Squeeze a lime wedge over top, if you like.
860
kcal
Calories
50
g
Fat
17
g
Saturated Fat
65
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
42
g
Protein
110
mg
Cholesterol
1330
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
400
mg
Calcium
6.5
mg
Iron
