with Tomato, Charred Corn and Spinach Salad
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground beef • Spinach • Thaw-friendly corn (corn, modified vinegar) • Roma tomato • 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) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Pepitas • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Tags
Ground Beef
250 g
Panko Breadcrumbs
0.165 cup
Baby Spinach
113 g
Tomato
1 unit(s)
Corn Kernels
56.5 g
Feta Cheese, crumbled
0.25 cup
Pepitas
28 g
Ranch Dressing
2 tbsp
White Wine Vinegar
1 tbsp
Mexican Seasoning
8 g
Garlic Salt
2 g
Oil
4 tsp
Sugar
0.5 tsp
Salt
0.063 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then half the corn (use all for 4 servings).
- Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
- Cover and cook for 5-6 min, stirring occasionally, until deep golden.
- Remove from heat, then transfer corn to a plate to cool.
- Carefully wipe the pan clean.
- To a medium bowl, add beef, Mexican Seasoning and half the panko (use all for 4 servings). Season with pepper and 1/4 tsp (1/2 tsp) garlic salt, then combine.
- Divide mixture into 8 (16) equal portions.
- Roll into balls, then flatten into 1/2-inch-thick patties. (NOTE: Your mixture may be sticky. Lightly wet your hands to make it easier to form patties.)
- Reheat the same pan (from step 1) over medium.
- When the pan is hot, add 2 tsp (4 tsp) oil, then patties.
- Cook for 3-4 min per side, until golden all over and cooked through.**
- Remove from heat. Transfer patties to a plate.
- Carefully rinse and wipe the pan clean.
- Reheat the same pan over medium.
- When hot, add pepitas to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on pepitas so they don't burn.)
- Transfer toasted pepitas to a plate.
- In a large bowl, whisk together vinegar, 1/2 tsp (1 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper.
- Cut tomato into 1/4-inch pieces.
- Add spinach, tomatoes and corn to the bowl. Toss to coat.
- Divide salad between plates. Top with patties.
- Drizzle with ranch dressing.
- Sprinkle pepitas and feta over top.
If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook chicken.**
600
kcal
Calories
42
g
Fat
11
g
Saturated Fat
23
g
Carbohydrate
6
g
Sugar
4
g
Dietary Fiber
35
g
Protein
90
mg
Cholesterol
990
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
150
mg
Calcium
6.5
mg
Iron
with Tomato, Charred Corn and Spinach Salad
with Tomato, Charred Corn and Spinach Salad
with Tomato, Charred Corn and Spinach Salad
with Tomato, Charred Corn and Spinach Salad
with Pico de Gallo and Creamy Guacamole Dressing
