avec poivrons rôtis, Monterey Jack et crème sure
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Allergens
Tags
Bœuf haché
250 g
Patates douces
2 unit(s)
Poivron
1 unit(s)
Oignon jaune
1 unit(s)
Gousses d'ail
2 unit(s)
Base de sauce tomate
2 tbsp
Crème sure
86 mL
Mélange d'épices Sud-Ouest
6 g
Monterey Jack, râpé
0.5 cup
Lime
1 unit(s)
Oignons verts
1 unit(s)
Huile
1.5 tbsp
Sel
0.25 tsp
Poivre
0.13 tsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)
- Peel, then cut onion into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Thinly slice green onion.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Heat a large non-stick pan, over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, peppers, onions, garlic and half the Southwest Spice Blend. Cook for 5-6 min, stirring often, until tender. Season with salt and pepper.
- Transfer to plate.
- Carefully wipe the pan clean.
- Reheat the same pan over medium-high. When hot, add beef and remaining Southwest Spice Blend to the dry pan. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
- Add tomato sauce base. Cook for 1-2 min, stirring often, until fragrant. Season with salt and pepper.
- To the pan with beef, add 1/4 cup (1/2 cup) water, veggies, half the lime zest, half the lime juice and sweet potatoes. Stir to combine.
- Cook for 3-4 min, stirring occasionally, until thickened. Season with salt and pepper.
- Add cheese. Cover the pan with a lid for 1-2 min, until cheese is melted.
- Meanwhile, to a small bowl, add sour cream, remaining lime zest and remaining lime juice. Stir to combine. Season with salt and pepper.
- Divide beef mixture between plates.
- Spoon sour cream over top and sprinkle with green onions.
- Squeeze a lime wedge over top.
770
kcal
Calories
45
g
Fat
18
g
Saturated Fat
59
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
38
g
Protein
125
mg
Cholesterol
760
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
350
mg
Calcium
4.5
mg
Iron
avec pois chiches, courgettes et poivrons
avec purée de patates douces et de chou frisé
avec carottes et courgettes rôties