avec salade et sauce ranch à la lime
Préparez-vous à une nouvelle version des fameuses soirées tacos! Ce soir, délectez-vous de pains plats aux saveurs tex-mex classiques grâce à l’assaisonnement mexicain, la lime, le Monterey Jack et les oignons verts.
Allergens
Utensils
Tags
Bœuf haché
250 g
Pain plat
2 unit(s)
Monterey Jack, râpé
1 cup
Épices à enchilada
1 tbsp
Petites tomates
113 g
Mélange printanier
56 g
Oignons verts
2 unit(s)
Vinaigrette ranch
2 tbsp
Lime
1 unit(s)
Sauce au chipotle
2 tbsp
Base de sauce tomate
2 tbsp
Pâte tex-mex
1 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high heat.
- When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Carefully drain and discard excess fat, if desired.
- Add Enchilada Spice Blend, half the green onions and 2 tsp (4 tsp) water. Cook, stirring often, until fragrant, 1-2 min.
- Remove the pan from heat.
- Meanwhile, arrange flatbreads on a foil-lined baking sheet. (NOTE: For 4 ppl, use 2 foil-lined baking sheets.)
- Toast flatbreads in the middle of the oven until softened, 2-3 min. (NOTE: For 4 ppl, toast one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
- Meanwhile, stir tomato sauce base and Tex-Mex paste together in a small bowl. Set aside.
- Carefully flip flatbreads.
- Evenly spread tomato-Tex-Mex paste mixture across flatbreads.
- Top with beef mixture, then sprinkle with cheese.
- Broil in the middle of the oven until cheese melts, 3-4 min. (NOTE: For 4 ppl, broil one sheet at a time.) (TIP: Keep an eye on flatbreads so they don't burn!)
- Meanwhile, halve tomatoes.
- Zest, then juice half the lime (whole lime for 4 ppl).
- Cut any remaining lime into wedges.
- Meanwhile, add ranch dressing, lime zest and 2 tsp (4 tsp) lime juice to a large bowl. Season with salt and pepper, then stir to combine.
- Add spring mix and tomatoes to a large bowl, then toss to combine.
- Set aside.
- Stir together chipotle sauce and 1/2 tbsp (1 tbsp) water in another small bowl. Drizzle over flatbreads.
- Sprinkle remaining green onions over flatbreads.
- Cut beef taco flatbreads into pieces, then divide between plates.
- Serve salad on the side.
910
kcal
Calories
49
g
Fat
20
g
Saturated Fat
68
g
Carbohydrate
12
g
Sugar
6
g
Dietary Fiber
49
g
Protein
130
mg
Cholesterol
2030
mg
Sodium
1.5
g
Trans Fat
950
mg
Potassium
550
mg
Calcium
7.5
mg
Iron
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