with Zesty Tomato Salsa, Sour Cream and Cheese
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) • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • 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 • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic • Green onion.
Allergens
Tags
Ground Beef
250 g
Mexican Seasoning
16 g
Tomato Sauce Base
2 tbsp
Garlic, cloves
2 unit(s)
Flour Tortillas
6 unit(s)
Monterey Jack Cheese, shredded
1 cup
Lime
1 unit(s)
Baby Spinach
56 g
Tomato
2 unit(s)
Sour Cream
86 mL
Green Onion
2 unit(s)
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
1.75 tsp
- Before starting, wash and dry all produce.
- Zest, then juice lime.
- Peel, then mince or grate garlic.
- Cut tomatoes into 1/4-inch pieces.
- Thinly slice green onions, keeping whites and greens separate.
- Heat a large non-stick pan over medium-high.
- When hot, add beef and green onion whites to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add garlic, Mexican Seasoning, tomato sauce base, 1/4 cup (1/2 cup) water and 1/2 tsp (1 tsp) sugar. Cook for 1-2 min, stirring often, until warmed through.
- Meanwhile, to a small bowl, add tomatoes, half the lime zest, half the lime juice, remaining green onions and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your salsa!)
- To a large bowl, add remaining lime zest, remaining lime juice, 1 tsp (2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine. (NOTE: This is your dressing!)
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas!)
- To the large bowl with dressing, add spinach. Toss to combine.
- Divide tortillas between plates. Spread sour cream onto tortillas, then top with cheese, beef filling and salsa.
- Serve spinach salad on the side.
980
kcal
Calories
55
g
Fat
25
g
Saturated Fat
73
g
Carbohydrate
17
g
Sugar
7
g
Dietary Fiber
52
g
Protein
155
mg
Cholesterol
1680
mg
Sodium
1.5
g
Trans Fat
1300
mg
Potassium
700
mg
Calcium
8
mg
Iron
with Marinated Tomatoes and Cheddar Cheese
