avec jalapenos marinés maison
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Ingredients: Cauliflower • Ground beef • Yellow potato • Green pepper • Red onion • Sour cream (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) (milk) • Chipotle sauce (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) (milk, soy, egg, mustard) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (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) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Jalapeno pepper • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
Allergens
Tags
Bœuf haché
250 g
Chou-fleur
285 g
Pommes de terre à chair jaune
250 g
Oignon rouge
1 unit(s)
Poivron vert
1 unit(s)
Mélange d'épices Sud-Ouest
6 g
Jalapeño
1 unit(s)
Sauce au chipotle
2 tbsp
Fromage cheddar, râpé
0.25 cup
Vinaigre de vin blanc
1 tbsp
Pâte tex-mex
1 tbsp
Crème sure
43 mL
Poivre
0.13 tsp
Sel
0.125 tsp
Huile
1.5 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potato, then peel and quarter lengthwise. Cut into 1/4-inch quarter-moons.
- Cut cauliflower into bite-sized pieces.
- Core, then cut pepper into 1-inch pieces.
- To one side of a parchment-lined baking sheet, add potatoes, peppers, Southwest Spice Blend and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- To the other side of the baking sheet, add cauliflower and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, separating cauliflower to its own sheet and using 1 tbsp oil per sheet.)
- Roast in the middle of the oven for 20-24 min, until veggies are tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Thinly slice jalapeño into 1/4-inch rounds, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- To a small microwaveable bowl, add vinegar, 1 tbsp (2 tbsp) water and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add jalapeños, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then beef and onions.
- Cook for 4-5 min, breaking up beef into smaller pieces, until onions are tender and no pink remains in beef.**
- Drain and discard excess fat.
- Add Tex-Mex paste and 1/3 cup (1/2 cup) water. Bring to a simmer.
- Once simmering, reduce heat to medium.
- Cook for 2-4 min, until sauce reduces slightly. Remove from heat, then cover to keep warm.
- Divide roasted veggies between plates.
- Top with beef mixture.
- Dollop with sour cream, then drizzle with chipotle sauce and sprinkle cheese over top.
- Top each plate with pickled jalapeños. (TIP: Any leftover pickled jalapeños and pickling liquid can be saved and refrigerated for up to 3 days.)
690
kcal
Calories
40
g
Fat
14
g
Saturated Fat
48
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
36
g
Protein
100
mg
Cholesterol
950
mg
Sodium
1
g
Trans Fat
1700
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
avec jalapenos marinés maison
avec jalapenos marinés maison
avec jalapenos marinés maison
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