Gnocchis au four style tacos de bœuf

Cuisiner en gros

Très riche en fibres

Familiale

Rapido

Gnocchis au four style tacos de bœuf

avec pico de gallo, maïs et crème sure à l'avocat et à la lime

20 min

Difficulté: 1/3

Mexicaine

Ingrédients : Haricots noirs (haricots noirs, eau, sel, chlorure de calcium, acide citrique) • Gnocchis (blé) (purée de pommes de terre (eau, flocons de pommes de terre, curcuma), semoule de blé dur, huile de canola, sel) • Bœuf haché • Poivron • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Oignon jaune • Cheddar (lait) (lait pasteurisé, substances laitières modifiées, crème, culture bactérienne, sel, rocou, bêta-carotène, chlorure de calcium, enzyme microbienne, cellulose, natamycine) • Maïs facile à décongeler (maïs, vinaigre modifié) • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Assaisonnement mexicain (épices, poudre de paprika, sucre (sucre, maltodextrine), sel, poudre de tomate, poudre d'ail, herbes, huile de canola, dioxyde de silicium) • Oignon vert.

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Triticale

Crustacés

Gluten

Arachides

Sésame

Noix

Poisson

Tags

Très riche en fibres

Familiale

Rapido

Pasta-noodles

Latin-american-faves

Speciality

Family-corner

Ingrédients

Bœuf haché

250 g

Gnocchis

350 g

Base de sauce tomate

4 tbsp

Assaisonnement mexicain

16 g

Oignon jaune

1 unit(s)

Fromage cheddar, râpé

1 cup

Poivron

1 unit(s)

Crème sure

86 mL

Oignons verts

2 unit(s)

Maïs en grains

113 g

Tomato

1 unit(s)

Lime

1 unit(s)

Guacamole

3 tbsp

Sel

0.33 tsp

Poivre

0.13 tsp

Beurre

1 tbsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
Peel, then onion into 1/4-inch pieces. Reserve 2 tbsp (4 tbsp) in a medium bowl.
Core, then cut pepper into 1/4-inch pieces.
Cut tomatoes into 1/4-inch pieces.
Thinly slice green onions.
Zest, then juice half the lime. Cut remaining lime into wedges.

In a large oven-proof pan, heat 1 tbsp (2 tbsp) butter over medium, then add gnocchi and corn. Stir to combine. Carefully add 2 tbsp water (NOTE: Be careful; it may splatter.)
Cover and cook for 3-4 min until gnocchi softens. When soft, uncover and cook for an additional 2-4 min, stirring occasionally, until golden-brown all over. Season with salt and pepper.
Transfer gnocchi to a plate. Set aside.

Heat the same pan (from step 2) over medium-high. When hot add beef, peppers and onions. Cook for 4-6 min, breaking up beef into smaller pieces, until no pink remains.**
Carefully drain and discard excess fat.
Add Mexican Seasoning and tomato sauce base. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
Add 1/2 cup (1 cup) warm water. Cook for 3-4 min, stirring often, until slightly reduced.

To the pan with beef sauce, add gnocchi and half the cheese, then stir to coat. Sprinkle remaining cheese over top. Broil in the middle of the oven for 1-3 min, until bubbling and cheese is melted. (TIP: Keep an eye on it so it doesn't burn!) (NOTE: If you don't have an oven-proof pan, carefully transfer gnocchi mixture to an 8x8-inch [9x13-inch] baking dish for 4 servings.)

To the medium bowl with onions, add half the green onions, tomatoes, 1/4 tsp (1/2 ts) sugar, lime juice and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
To another medium bowl, add sour cream, guacamole and lime zest. Season with salt and pepper, then stir to combine.