with Hot Honey Drizzle and Cabbage Slaw
Ingredients: Ground beef • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Creamy dressing (egg, milk) (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), salt, sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Tex mex paste (mustard) (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) • All-purpose flour • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Cilantro.
Allergens
Utensils
Tags
Ground Beef
250 g
Flour Tortillas
6 unit(s)
Red Cabbage, shredded
113 g
Carrot, julienned
113 g
Green Onion
2 unit(s)
Chili-Garlic Sauce
1 tbsp
Soy Sauce Mirin Blend
4 tbsp
Mayonnaise
2 tbsp
Seasoned Rice Vinegar
1 tbsp
Peanuts, chopped
28 g
Ginger-Garlic Puree
2 tbsp
Honey
1 unit(s)
Oil
0.5 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- 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 ginger-garlic puree and soy sauce mirin blend. Cook for 1 min, stirring often, until fragrant and most of the liquid is absorbed.
- Remove from heat.
- Meanwhile, thinly slice green onions.
- To a large bowl, add cabbage, carrots, rice vinegar, mayo, half the green onions and 1/4 tsp (1/2 tsp) sugar.
- Season with salt and pepper, then toss to combine.
- To a small bowl, add honey and as much chili-garlic sauce as you like. Whisk to combine.
- 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!)
- Divide tortillas between plates.
- Top with slaw, beef mixture and hot honey drizzle.
- Sprinkle peanuts and remaining green onions over top.
890
kcal
Calories
47
g
Fat
12
g
Saturated Fat
80
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
37
g
Protein
100
mg
Cholesterol
1890
mg
Sodium
0.5
g
Trans Fat
1000
mg
Potassium
225
mg
Calcium
6.5
mg
Iron
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
with Hot Honey Drizzle and Cabbage Slaw
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